Description
Buttery shortbread cookies filled with sweet cherries and almonds a perfect Valentine’s Day treat!
Ingredients
1 cup (226g) unsalted butter, room temperature
⅔ cup (80g) powdered sugar
½ tsp almond extract
¼ tsp salt
2 cups (240g) all-purpose flour
½ cup finely chopped maraschino cherries, patted dry
½ cup sliced almonds, chopped
Instructions
1. Cream butter and powdered sugar until light and fluffy.
2. Mix in almond extract and salt.
3. Gradually add flour, mixing until just combined.
4. Stir in chopped cherries and almonds.
5. Shape dough into a 2-inch log, wrap tightly in plastic, and refrigerate for 2 hours or until firm.
6. Preheat oven to 350°F (177°C).
7. Slice chilled dough into ¼-inch rounds and place on parchment-lined baking sheets.
8. Bake 13–15 minutes or until edges are lightly golden.
9. Cool on the baking sheet for a few minutes before transferring to a wire rack.
Notes
Use paper towels to remove excess moisture from cherries to prevent soggy dough.
If dough is too soft to slice, chill longer.
Use a serrated knife for clean slices.
Cookies can be frozen after baking; store in an airtight container for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Valentine’s Day Recipes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 125
- Sugar: 3g
- Sodium: 45mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 20mg