Description
These Cherry Shortbread Cookies are a delightful treat, featuring a crumbly, buttery texture that melts in your mouth. The sweet, tart flavor of dried cherries perfectly complements the rich, creamy taste of the shortbread, creating a harmonious balance that is both satisfying and indulgent.
Ingredients
- Butter: 1 cup (softened, unsalted)
- Sugar: 1/2 cup (granulated)
- Powdered Sugar: 1/4 cup
- Vanilla Extract: 1 teaspoon
- All-Purpose Flour: 2 cups
- Salt: 1/4 teaspoon
- Dried Cherries: 1 cup (chopped)
Instructions
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, cream together the softened butter, granulated sugar, and powdered sugar until light and fluffy, about 3-4 minutes.
- Add the vanilla extract and mix until combined.
- In a separate bowl, whisk together the all-purpose flour and salt.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Fold in the chopped dried cherries gently.
- Shape the dough into a log, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
- Slice the chilled dough into 1/4-inch thick rounds and place them on a baking sheet lined with parchment paper.
- Bake for 12-15 minutes or until the edges are lightly golden.
- Allow to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- Make-ahead: The dough can be prepared and refrigerated for up to 3 days before baking.
- Storage: Store cookies in an airtight container at room temperature for up to 1 week.
- Substitutions: Use almond extract instead of vanilla for a different flavor profile.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: desserts
- Method: baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 6 grams
- Sodium: 50 milligrams
- Fat: 7 grams
- Saturated Fat: 4 grams
- Unsaturated Fat: 2 grams
- Trans Fat: 0 grams
- Carbohydrates: 14 grams
- Fiber: 0.5 grams
- Protein: 1 gram
- Cholesterol: 20 milligrams
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