Shortbread cookies infused with the flavors of sweet dried cherries and crunchy almonds, enhanced with a hint of almond extract.
Ingredients: 1 cup 2 sticks unsalted butter, softened. 3/4 cup granulated sugar. 1 teaspoon almond extract. 2 cups all-purpose flour. 1/2 cup dried cherries, chopped. 1/2 cup sliced almonds.
Instructions: In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the almond extract to the butter-sugar mixture and mix until well combined. Gradually add the all-purpose flour to the wet ingredients, mixing until just incorporated. Fold in the chopped dried cherries and sliced almonds, making sure they are evenly distributed in the dough. Divide the cookie dough into two equal portions. Shape each portion into a log about 2 inches in diameter. Wrap the dough logs in plastic wrap and refrigerate for at least 1 hour or until firm. Preheat your oven to 350F 175C and line a baking sheet with parchment paper. Slice the chilled cookie dough logs into rounds, about 1/4 inch thick, and place them on the prepared baking sheet. Bake the cookies for 12-14 minutes, or until the edges are lightly golden. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Once cooled, store the Cherry Almond Shortbread Cookies in an airtight container to maintain their freshness.
Prep Time: 20 minutes
Cook Time: 12 minutes
Rheme Commissions
