Description
If you love melt-in-your-mouth cookies that combine buttery shortbread goodness with a hint of almond and the sweet pop of a maraschino cherry, these Cherry Almond Whipped Shortbread Cookies are for you. They are light, airy, and perfectly tender, making them an elegant addition to your holiday cookie trays or any special occasion. The secret lies in whipping the butter and sugar until fluffy, which gives these cookies their signature soft texture.
Ingredients
- 1 cup unsalted butter, softened
- ½ cup powdered sugar
- 1 ½ cups all-purpose flour
- ¼ cup cornstarch, plus extra for dusting hands
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 24 maraschino cherries, juice removed and dried with paper towels
Instructions
- Preheat your oven to 325°F and line two cookie sheets with parchment paper or silicone baking mats. Set aside.
- In a large mixing bowl, beat the butter and powdered sugar for about 3 minutes until the mixture becomes light, creamy, and airy.
- Add flour, cornstarch, salt, vanilla extract, and almond extract to the bowl. Continue mixing until everything is fully combined. The dough will be soft but easy to handle.
- Lightly dust your hands with cornstarch. Scoop about 1 ½ tablespoons of dough and roll it into a smooth ball.
- Place each dough ball on the prepared baking sheets, leaving a small amount of space between them. These cookies don’t spread much while baking.
- Dip the bottom of a cup in cornstarch and gently flatten each dough ball to form a small disk.
- Press a maraschino cherry into the center of each cookie, pushing it about two-thirds of the way into the dough.
- Bake for 14 to 16 minutes, or until the tops look set. These cookies will not brown, so be careful not to overbake.
- Let the cookies cool on the baking sheet for 10 minutes before transferring them to a cooling rack to cool completely.
- Store in an airtight container at room temperature for up to one week.
Notes
Serve these Cherry Almond Whipped Shortbread Cookies with tea, coffee, or as part of a dessert platter. Their buttery texture and almond aroma make them a wonderful gift during the holidays. To store, keep them in an airtight container for up to a week at room temperature. For longer storage, freeze them in a single layer, then transfer to an airtight container or freezer bag for up to two months.