I love the combination of cherries and almonds together so when I had a hankering for a new cookie, I did a little digging. I found this great shortbread recipe from Jenny Steffens’ blog (via Pinterest) and was really intrigued. Also, I had some leftover dried cherries from another recipe so this was a great recipe to use those up.
Shortbread can be pretty bad if its dry, but this was so moist and flavorful. I adapted her recipe somewhat (and really upped the almond extract because I’m crazy like that). This recipe made a ton so it made my co-workers pretty happy to have a special treat. It’s a great one if you’re looking to have some cookies at home, and give a few away as a little special surprise for someone.
Read on for the recipe and enjoy!
- 3/4 pound (that's 3 sticks) unsalted butter, room temperature
- 1 cup sugar
- 1 tsp. vanilla extract
- 3 tsp. almond extract
- 3 1/2 cups all-purpose flour
- 1/4 tsp. salt
- 1 1/2 cups dried cherries, chopped
- In a mixer, cream together the butter and sugar until its thoroughly mixed (about three minutes). Add the extracts. Slowly stir in the flour and salt, and mix until it all comes together.
- Dump the mixture out onto plastic wrap and form together into a disk. Chill for at least 20 minutes (I did a few hours).
- Roll out the dough to 1/4 inch thick and cut into shapes (I made stars). Bake at 350 degrees on parchment-lined sheets for 18-20 minutes or until the edges just brown slightly.