Almond Shortbread Cookies with Chocolate and Cherries
These almond shortbread cookies with chocolate and cherries are packed with almond extract, semi-sweet chocolate, dried tart cherries, and sweet buttery goodness. Shortbread is one of the easiest cookies to make. Just be sure to set aside a few for yourself before your friends and family devour the rest! If you love these cookies, be sure to check out our Thumbprint Cookies with Jam and Pecans too!
PREP TIME
15 minutes
COOK TIME
16 minutes
INGREDIENTS
7
Serves: 24
Ingredients
- 1 cup1 cup1 cup Butter, Salted, softened (2 sticks) (227g)
- .5 cup.5 cup.5 cup Granulated White Sugar
- 1 tsp1 tsp1 tsp Vanilla Extract, almond extract (note: this can be replaced with if you're allergic to nuts)
- 2.25 cups2.25 cups2.25 cups All Purpose Flour, spooned & leveled (281g)
- .5 cup.5 cup.5 cup Semi-Sweet Chocolate Baking Bar, chopped (2.5 ounces or 71g)
- .5 cup.5 cup.5 cup Cherries, Dried, chopped (80g)
- .5 tsp.5 tsp.5 tsp Salt, (only if using unsalted butter instead of salted)
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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Cream the butter and sugar together in a bowl using a whisk, hand mixer, or stand mixer. Mix in the almond extract.
- Mix in the flour until almost fully incorporated. If you're using unsalted butter, mix in the salt now too. Then mix in the chocolate and cherries.
- Pour the dough out onto a surface and press it together into a log about 12 inches long and 3 inches wide. Wrap it in parchment or wax paper and chill in the refrigerator for at least an hour or up to overnight. Alternatively, you could roll the dough out into a 1/2 inch thick sheet and cut it into squares or circles with a cookie cutter, then chill it in the fridge.
- When ready to bake, preheat the oven to 325F and line a baking sheet with parchment paper. Remove the dough from the fridge. If it is too firm to cut, let it rest on the counter for a couple of minutes so that it softens slightly.
- Slice the cookie dough log into discs about 1/2 inch thick. If the dough cracks a little when you slice it, just form it back into cookies.
- Bake the cookies for 16 to 19 minutes, or until you can just see the bottom edges of the cookies turning golden brown. Remove the cookies from the oven and let them cool completely before eating.
Notes
Cut the chocolate bar into very small pieces or shavings. Chill the dough before baking to prevent cookies from spreading. Use salted butter for more flavor. If not using salted butter, add 1/2 tsp salt to the cookie dough. For crispier cookies, don’t slice them too thick. But be careful with the bake time because they can burn more quickly if they’re thin. Be careful not to overbake the almond shortbread cookies. Shortbread doesn’t usually get brown in color on top, so you’ll need to pay attention to the color around the edges of the cookie as well as the timing to determine doneness
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About This Recipe
Show nutritional information
Baked Goods Coconut Free Cookies Desserts Egg Free Nightshade Free Nut Free Pescetarian Shellfish Free Sugar Alcohol Free Vegetarian| This is our estimate based on online research. | |
| Calories: | 153 |
| Fat: | 8 g |
| Carbohydrates: | 18 g |
| Protein: | 2 g |
| Cholesterol: | 20 g |
| Sodium: | 113 mg |
| Fiber: | 0 g |
| Sugars: | 7 g |
| Sugar Alcohol: | 0 g |
| Calculated per serving. | |
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