Cherry Almond Whipped Shortbread Cookies

Prep Time:

10m

Bake/Cook Time:

14m - 16m

Yield:

24 cookies

Ready for a delicious spin on the classic shortbread cookie? These super soft and buttery Cherry Almond Whipped Shortbread Cookies have a bright red cherry in the center. The almond and cherry flavors pair perfectly together, and the cookies come together quickly with a dough that doesn’t require any resting time.

Rate it yourself

Products Used

Confectioners Powdered Sugar Poly Bag

Ingredients

1 cup unsalted butter, softened
1/2 cup Imperial Sugar Confectioners Powdered Sugar
1 1/2 cups all-purpose flour*
1/4 cup cornstarch, plus extra for dusting hands
1/4 teaspoon salt
1 teaspoon vanilla extract
1 teaspoon almond extract
24 maraschino cherries, juice removed and dried with paper towel

*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.

Directions

Preheat oven to 325°F and line 2 cookie sheets with parchment paper or silicone baking mats. Set aside.
In a large bowl, beat butter and powdered sugar for 3 minutes, until light and airy. Beat in flour, cornstarch, salt, vanilla extract, and almond extract until well combined. Dough will be very soft.
Dust your hands with cornstarch, then form dough into 1 1/2 tablespoons balls.
Place on lined cookie sheets, leaving a little room for spreading. Cookies will not spread much as they bake. Using a cup dipped in cornstarch, press lightly on top of each dough ball to flatten top and create a disk shape.
In center of each cookie, gently press in a maraschino cherry until 2/3 of cherry is inside cookie dough disk.
Bake for 14-16 minutes, or until tops look just set. Cookies will not brown but will be done. Remove from oven and allow to cool on baking sheet for 10 minutes before moving to a cookie cooling rack to finish cooling.
Store in an airtight container for up to a week.

Imperial Sugar Insight

Recipe developed for Imperial Sugar by Jessica Segarra @TheNoviceChef.

Rate & Review

Sweetalk member

Dec 05, 2022

They came out dry, any suggestions to remedy?

Administrator

Dec 05, 2022

A couple of thoughts.
1) Too much flour can result in dry cookies. Use a spoon to fill the measuring cup with flour until the required amount is obtained. Scooping the measuring cup directly into the flour bag will firmly pack flour, resulting in too much flour for the recipe.
2) Try backing off the baking time by a minute or 2. Oven temperatures vary, and it doesn't take much time to overbake these cookies.