Recipes

Cherry Almond Shortbread Cookies

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Cherry Almond Shortbread Cookies

Cherry Almond Shortbread Cookies

amanda

Equipment

  • Stand Mixer - Ideal for combining ingredients efficiently and with less effort (e.g., KitchenAid or Hamilton Beach).

  • Baking Sheet (Silicone) - Non-stick silicone baking sheets can help in easy removal of cookies, reducing the need for excessive greasing (e.g., "Mitchell Jewelers Silicone Baking Mat" or "Stillman & Bourke Non-Stick Silicone Bake Sheets").

  • Rolling Pin - Used for flattening out cookie dough evenly before cutting and baking (e.g., adjustable wooden rolling pin from "Betty Crocker Kitchen").

  • Parchment Paper Sheets - For lining the baking sheet, which helps in easy cleanup and prevents cookies from sticking (e.g., "Rainbow Foods Premium Bake & Cookie Parchment" or "Around The World Baking Mat").

  • Cooling Rack - Allows baked goods to cool down evenly (e.g., "Cuisine Unite Stainless Steel Cooling Racks").

  • Digital Kitchen Scale - Ensures precision in ingredient measurement (e.g., "OXO Good Grips 10-Piece Set" includes a digital kitchen scale).

  • Cookie Cutters (Optional) - For shaping the shortbread cookies into desired forms before baking (e.g., shapes like stars or hearts for cherry almond designs, available on Amazon).

  • Pastry Brush (Optional) - Used if you choose to brush the cookies with any glaze or sugar after baking (basic pastry brush options are available on Amazon in various materials and sizes).

  • Oven Thermometer - Ensures oven temperature accuracy for consistent results (e.g., "Lodge Cast Iron Dutch Oven with Precision Temperature Control").

  • Cookie Cutting Board - Provides a stable surface when using cookie cutters or rolling out dough (e.g., "Vivara 12-Inch Baking and Rolling Mat").

Ingredients

  • 24 dried tart cherries (about 1 1/2 ounces)

  • 1/3 cup crème de cassis (black-currant liqueur)

  • 1/2 cup raw almonds with skins, divided

  • 1/2 cup all purpose flour

  • 1/2 cup whole wheat flour

  • 1/2 teaspoon salt

  • 1/2 cup (1 stick) unsalted butter, room temperature

  • 1/2 cup powdered sugar, sifted

  • 1 large egg, lightly beaten

Instructions

1

Instruction 1

Soak cherries in cassis in small bowl at least 4 hours or overnight. Drain; pat dry.
2

Instruction 2

Grind 3 tablespoons almonds in mini processor until finely ground. Finely chop remaining almonds.
3

Instruction 3

Whisk all purpose flour, whole wheat flour, and salt in medium bowl. Using electric mixer, beat butter and sugar in large bowl until creamy, about 2 minutes. Add ground almonds; beat until well blended, about 1 minute. Beat in flour mixture on low speed just to blend.
4

Instruction 4

Scrape dough out onto sheet of parchment or waxed paper. Using paper as aid, form dough into 81/2x13/4-inch log. Brush dough all over with egg (except for ends). Scatter chopped almonds on sheet of plastic wrap. Roll log in almonds to coat. Wrap in plastic wrap and chill at least 2 hours. DO AHEAD: Dough can be made 2 days ahead. Keep refrigerated. Cover and chill cherries.
5

Instruction 5

Preheat oven to 350°F. Let dough stand at room temperature 10 minutes. Unwrap dough and cut into 3/8-inch-thick slices. Place cookies on large ungreased baking sheet, spacing 1 inch apart. Place 1 cherry in center of each cookie.
6

Instruction 6

Bake 10 minutes. Press cherries into cookies (cookies will have softened). Rotate baking sheet in oven and bake until cookies are lightly golden and slightly puffed, about 18 minutes longer. Cool cookies on sheet on rack 5 minutes. Transfer cookies to rack to cool completely. DO AHEAD: Cookies can be made 2 days ahead. Store airtight at room temperature.
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