Description
Cherry Almond Whipped Shortbread Cookies are soft, buttery, and full of festive flavor. These delicate cookies, made with maraschino cherries and almond extract, melt in your mouth and make a delightful addition to any holiday dessert table.
Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 1/2 cup powdered sugar
- 1 1/2 cups all-purpose flour
- 1/4 cup cornstarch
- 1/4 tsp salt
- 1 tsp vanilla extract
- 1 tsp almond extract
- 24 maraschino cherries, well-drained and patted dry
Instructions
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Preheat Oven: Preheat your oven to 325°F (160°C). Line two baking sheets with parchment paper.
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Cream the Butter and Sugar: In a large mixing bowl, beat the softened butter and powdered sugar with an electric mixer for about 3 minutes, until light and fluffy.
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Add Flavoring and Dry Ingredients: Add vanilla extract, almond extract, flour, cornstarch, and salt to the butter mixture. Mix on low speed until just combined, forming a soft dough.
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Form the Cookies: Dust your hands with a bit of cornstarch to handle the dough more easily. Scoop about 1 1/2 tablespoons of dough and roll into balls. Place each ball onto the prepared baking sheet, spacing about 2 inches apart.
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Flatten and Add Cherries: Use the bottom of a glass (dusted with cornstarch to prevent sticking) to gently flatten each cookie slightly. Press one maraschino cherry into the center of each cookie, pushing down so the cherry is nestled within the dough.
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Bake: Bake for 14-16 minutes, or until the edges are set but not browned. Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- Storage: Store in an airtight container at room temperature for up to one week.
- Freezing: Freeze unbaked cookie dough balls for up to 3 months. Bake directly from frozen, adding a couple of extra minutes to the baking time.