These exquisite Cherry Almond Shortbread Cookies will delight your taste buds. The buttery richness of the cookies, combined with the sweet charm of cherries and the nutty essence of almonds, make them a delectable treat for any occasion.
Ingredients: 1 cup butter, softened. 1/2 cup granulated sugar. 2 cups all-purpose flour. 1/2 cup maraschino cherries, chopped. 1/4 cup almond meal. 1/2 teaspoon almond extract. A pinch of salt. 1/4 cup sliced almonds, for topping.
Instructions: Turn on the oven and heat it up to 325F 160C. Melt the butter and mix it with the sugar in a bowl until the mixture is light and fluffy. Then add the almond extract and mix it in well. Add the all-purpose flour and almond meal to the mixture little by little. Don't mix any further than that. Add the chopped Maraschino cherries and mix them in. Add a little salt and knead the dough slowly to bring it together. Make a log out of the dough and cover it with plastic wrap. Put it in the fridge for 30 minutes. Grab the dough from the fridge and cut it into rounds that are about 1/4-inch thick. Put the cookie rounds on a baking sheet that has parchment paper on it. Add some sliced almonds to the top of each cookie. After the oven is hot, bake for 12 to 15 minutes, or until the edges are golden brown. When the cookies are done, take them out of the oven and let them cool for a few minutes on the baking sheet. Then, move them to a wire rack to cool all the way down.
Prep Time: 20 minutes
Cook Time: 15 minutes
proyecto amasperger
