Recipe: Tasty Cherry Almond Shortbread Cookies

Cherry Almond Shortbread Cookies. Soft and buttery shortbread cookies flavored with cherry and almond, then finished off with sweet white chocolate. The cookies get their girly color from maraschino cherry juice and their flavor from butter, almond extract, and cherries. In a medium sized mixing bowl, cream the butter and then add powdered sugar and cream together with a hand mixer. Add maraschino cherry juice, almond extract, and vanilla and continue to mix until smooth. Stir in the chopped cherries and almond bark pieces until evenly distributed.

Add the almond extract and food coloring; stir into mixture. Don't worry about the food coloring getting all mixed evenly. The cookies will have a red and white swirled coloring to them when baked. You can cook Cherry Almond Shortbread Cookies using 15 ingredients and 13 steps. Here is how you cook that.

Ingredients of Cherry Almond Shortbread Cookies

1. It's 6 ounces of unsalted butter (1 1/2 sticks) at room temperature.
2. It's 2/3 cup of granulated sugar.
3. It's 1 teaspoon of vanilla extract.
4. Prepare 1/2 teaspoon of almond extract.
5. It's 1 tablespoon of marachino cherry juice.
6. It's 2 cups of all purpose flour.
7. You need 1/4 teaspoon of salt.
8. It's 15 of marachino cherries, chopped.
9. It's of For Topping.
10. It's 1 cup of salted almonds, chopped.
11. It's 2 tablespoons of granulated sugar.
12. Prepare 1 of large egg, beaten with 1 tablespoon water (egg ewash).
13. Prepare of For Drizzle.
14. Prepare 4 ounces of white chocolaye, melted.
15. Prepare 3 of punces milk chovolate, melted.

Form the dough into a big ball (or two smaller balls) with your hands. With almond extract and dried cherries, these cookies have a wonderful flavor. And the white chocolate drizzle on top adds a little extra sweetness. Because the cookies are on the drier side, they're absolutely perfect with a cup of tea or coffee.

Cherry Almond Shortbread Cookies instructions

1. Preheat the oven to 350. Line baking sheets with parchment ppaper.
2. In a bowl beat butter and sugar until light and fluffy.
3. Add extracts and cherry juice and beat in.
4. Add flour and salt, when just blended add chopped cherries.
5. Combine tne chopped almonds wíth the granulated sugar on a plate.
6. Roll cookies into I inch balls.
7. Dip in egg wash.
8. Roll in almond sugar and place on prepared pan flatten tops with the alm of your hand. Bake 12 to 18 minutes. Cool on rcks.
9. When cool drizzle with white cgocolate.
10. Then milk chocolate, allow to set.
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And they keep for much longer than traditional shortbread cookies. Mixture will be very dry and look like crumbs. In a large bowl, combine flour and sugar. Using a pastry blender, cut in the butter until mixture resembles fine crumbs. Stir in almond extract and cherry juice.