Buttery Cherry Almond Shortbread Cookies
These delightful cherry almond shortbread cookies have a melt-in-your-mouth texture and a delicate balance of sweet cherries and toasted almonds. The buttery dough is easy to prepare and can be frozen for baking anytime.
Instructions
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1
Preheat oven to 350°F. In a food processor, pulse the cake flour, 3/4 cup confectioners' sugar, and salt until blended. Add the cold butter and extracts, then pulse until the mixture resembles coarse crumbs. Stir in the chopped dried cherries and toasted almonds until just combined.
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2
Shape the dough into 1-inch balls, pressing firmly to adhere. Arrange the balls 1 inch apart on ungreased baking sheets.
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3
Bake for 10-12 minutes, or until the cookies are lightly browned. Allow to cool on the baking sheets for 10 minutes, then roll the warm cookies in the remaining 1/2 cup confectioners' sugar. Transfer to wire racks to cool completely.
Nutrition Information
Per serving (based on 24 servings)
Nutrition information is automatically calculated and should be considered an estimate.
