These tender cookies are infused with the irresistible flavors of sweet cherries and crunchy almonds, making them a perfect treat for any occasion. Whether you’re craving a midday snack or looking for a charming addition to your dessert table, these cookies are sure to delight. Let’s dive into the recipe and discover how to create these heavenly bites of bliss!
Ingredients:
For the Shortbread Cookies:
– 1 cup unsalted butter, softened
– 1/2 cup granulated sugar
– 2 cups all-purpose flour
– 1/2 teaspoon almond extract
– 1/4 teaspoon salt
– 1/2 cup chopped almonds
For the Cherry Filling:
– 1 cup fresh or frozen cherries, pitted and chopped
– 2 tablespoons granulated sugar
– 1 tablespoon cornstarch
– 1 tablespoon water
For Garnishing:
– Sliced almonds, for decoration (optional)
– Powdered sugar, for dusting
Cooking Process:
Step 1: Making the Shortbread Dough
- 1. In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
- 2. Add the almond extract and mix until well combined.
- 3. Gradually add the flour and salt to the butter mixture, mixing until a smooth dough forms.
- 4. Fold in the chopped almonds until evenly distributed throughout the dough.
- 5. Shape the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes to firm up.
Step 2: Preparing the Cherry Filling
- 1. In a small saucepan, combine the chopped cherries, granulated sugar, cornstarch, and water.
- 2. Cook the mixture over medium heat, stirring constantly, until the cherries soften and the mixture thickens into a jam-like consistency.
- 3. Remove from heat and let the cherry filling cool completely.
Step 3: Assembling and Baking the Cookies
- 1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- 2. On a lightly floured surface, roll out the chilled shortbread dough to about 1/4-inch thickness.
- 3. Use a round cookie cutter or glass to cut out circles of dough. Place half of the circles onto the prepared baking sheet.
- 4. Spoon a small amount of the cherry filling onto the center of each dough circle on the baking sheet, leaving a small border around the edges.
- 5. Place another dough circle on top of each filled circle and gently press the edges to seal, creating sandwich cookies.
- 6. Use a fork to crimp the edges of the cookies and create a decorative pattern.
- 7. Optionally, press a sliced almond onto the top of each cookie for garnish.
- 8. Bake in the preheated oven for 12-15 minutes, or until the edges of the cookies are lightly golden.
- 9. Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Once the cookies are completely cooled, dust them with powdered sugar for a finishing touch.
Notes and Helpful Tips:
1. Cherry substitution: If fresh cherries are not available, you can use frozen cherries. Just be sure to thaw and drain them before using.
2. Almond variation: Feel free to swap out the almonds for other nuts such as walnuts or pecans, or omit them altogether if you prefer.
3. Dough handling: Work quickly when assembling the cookies to prevent the dough from becoming too warm, which can make it difficult to handle.
4. Storage: Store the cookies in an airtight container at room temperature for up to 3 days. They can also be frozen for longer storage.
With these simple steps and helpful tips, you’ll be able to create delectable Cherry Almond Shortbread Cookies that are sure to impress!