Cherry Almond Shortbread Cookies Recipes

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CHERRY ALMOND SHORTBREAD COOKIES



Cherry Almond Shortbread Cookies image

Grab a hot beverage and curl up on the couch with these beautiful, buttery, and flavorful holiday cookies that are so easy to make!

Provided by Rachel Hanawalt

Categories     Desserts

Time 32m

Number Of Ingredients 7

1 C (2 sticks) salted butter at room temperature
2/3 C plus 2 Tbsp powdered sugar
1 1/2 Tbsp maraschino cherry juice
1 tsp almond extract
1/2 tsp vanilla
2 C unbleached flour
25 finely chopped maraschino cherries

Steps:

  • In a medium sized mixing bowl, cream the butter and then add powdered sugar and cream together with a hand mixer. Add maraschino cherry juice, almond extract, and vanilla and continue to mix until smooth.
  • Add flour and the chopped maraschino cherries to the bowl and work the two ingredients into the butter and sugar mixture using a spatula or your hands. Take care not to over-mix. You're going for well-combined, but not beaten.
  • Scoop the mixture into the middle of a piece of plastic wrap, mold into a log shape about 1½ inches in diameter, then roll up in the plastic wrap and tie off the ends. Place in the freezer for 1 hour.
  • After the dough has hardened in the freezer, preheat your oven to 350ºF. Cut the dough out of the plastic wrap and cut in ⅛ inch thick slices. Place on a cookie sheet covered with parchment and bake for 11-13 minutes or until the cookies are just beginning to turn golden brown.

CHERRY ALMOND SHORTBREAD COOKIES



Cherry Almond Shortbread Cookies image

Provided by Amelia Saltsman

Categories     Cookies     Mixer     Dessert     Bake     Christmas     Picnic     Valentine's Day     Low Cal     Dried Fruit     Cherry     Tree Nut     Almond     Shower     Potluck     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes about 24

Number Of Ingredients 9

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

Steps:

  • Soak cherries in cassis in small bowl at least 4 hours or overnight. Drain; pat dry.
  • Grind 3 tablespoons almonds in mini processor until finely ground. Finely chop remaining almonds.
  • 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.
  • 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.
  • 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.
  • 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.

CHERRY ALMOND SKILLET SHORTBREAD



Cherry Almond Skillet Shortbread image

Provided by Trisha Yearwood

Categories     dessert

Time 1h25m

Yield 10 servings

Number Of Ingredients 11

Nonstick cooking spray
1 1/2 cups granulated sugar
3/4 cup (1 1/2 sticks) unsalted butter, melted
2 large eggs
1 1/2 cups all-purpose flour
1/2 teaspoon fine salt
1 teaspoon almond extract
1 cup dried tart cherries
1 tablespoon orange zest
1/2 cup sliced almonds, with skins
1 to 2 tablespoons turbinado sugar or raw sugar

Steps:

  • Preheat the oven to 350 degrees F. Spray a 10-inch cast-iron skillet with nonstick cooking spray, then line the skillet with a parchment circle. Spray the parchment with more cooking spray.
  • In a large mixing bowl, stir the granulated sugar into the melted butter. Beat in the eggs one at a time. Sift the flour and salt onto the batter. Add the almond extract, dried cherries and orange zest and stir well.
  • Pour the batter into the skillet. Top with the sliced almonds and the turbinado sugar.
  • Bake until slightly brown on top, about 35 minutes.
  • Cool the shortbread in the skillet. When cool, cut into wedges.

CHEWY ALMOND AND CHERRY THUMBPRINT COOKIES



Chewy Almond and Cherry Thumbprint Cookies image

Provided by Giada De Laurentiis

Categories     dessert

Time 1h45m

Yield 24 cookies

Number Of Ingredients 8

4 cups blanched almond flour
2/3 cup coconut sugar
1/4 cup honey, such as thyme or clover
2 tablespoons limoncello or freshly squeezed lemon juice
1 teaspoon lemon zest (from 1 large lemon)
1/4 teaspoon kosher salt
1 large egg, at room temperature
3 tablespoons cherry jam

Steps:

  • Preheat the oven to 350 degrees F.
  • Spread the almond flour on a rimmed baking sheet and bake, stirring halfway through, until golden brown and toasted, 10 to 15 minutes. Immediately add it to a medium bowl to cool for 5 minutes. Line the baking sheet with a piece of parchment paper and set aside.
  • Add the coconut sugar, honey, limoncello, lemon zest, salt and egg to the toasted flour. Using a rubber spatula, stir until well combined and evenly moistened. Scoop heaping 1-tablespoon scoops of the dough onto the prepared baking sheet, leaving 1 inch between each. Flatten slightly with the palm of your hand, then make a small indent in the center of each cookie using your thumb. Fill each indent with 1/2 teaspoon cherry jam. Bake until golden brown and just set, 15 to 17 minutes. Allow to cool on the baking sheet for 5 minutes, then remove to a wire rack to cool completely. Store in an airtight container.

ALLISON'S HONEYED ALMOND-CHERRY SHORTBREAD



Allison's Honeyed Almond-Cherry Shortbread image

Dried fruit and nuts may be the ingredients for traditional fruitcake, but here they shine in Allison Hedges' lusciously dense cookies. The secret is in the prep work: Cherries are soaked in sherry with citrus zest, and almonds get a salty-sweet coating for "pockets of deliciousness."

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes 4 dozen

Number Of Ingredients 12

8 ounces (2 sticks) unsalted butter, softened
3/4 cup confectioners' sugar
2 1/4 cups all-purpose flour
1 1/4 teaspoons coarse salt
1/2 cup honey
1 ounce (2 tablespoons) unsalted butter
2 cups lightly toasted sliced almonds
1/2 teaspoon coarse salt
1/2 teaspoon pure vanilla extract
1 cup dried cherries, roughly chopped
2 tablespoons dry sherry
1 tablespoon finely grated tangerine or orange zest

Steps:

  • Prepare the macerated cherries: Combine all ingredients in a medium bowl, and toss to combine. Let stand for about 1 hour, stirring occasionally.
  • Make the honeyed almonds: Cook honey and butter in a medium saucepan over medium-high heat, stirring constantly, until fragrant and deep amber, about 5 minutes. Add almonds, salt, and vanilla. Stir to coat completely. Remove from heat, and spread on a parchment-lined baking sheet. Let cool, about 30 minutes, then coarsely chop.
  • Make the dough: Beat butter and sugar with a mixer on medium speed until pale and fluffy, about 3 minutes. Add macerated cherries, and mix until combined. Add flour and salt, and mix until dough just comes together, about 1 minute. Add honeyed almonds, and mix until just combined.
  • Turn out dough onto a piece of parchment, and form into a 2 1/2-by-16-inch rectangular log, pressing edges with a ruler to shape; wrap in parchment. Refrigerate until firm, at least 1 hour or up to 2 days. (Dough can be frozen for up to 3 months.) Cut dough into 1/4-inch-thick slices, and arrange on parchment-lined baking sheets. Chill in refrigerator for 1 hour.
  • Preheat oven to 300 degrees. Bake until cookies are golden and set, 30 to 35 minutes. Let cool completely on baking sheets.

CHERRY CHOCOLATE SHORTBREAD COOKIES



Cherry Chocolate Shortbread Cookies image

For higher fiber, try using Eagle Mills all-purpose flour with ultragrain. This came from a leaflet. I have not tried this just posting for safe keeping.

Provided by internetnut

Categories     Dessert

Time 40m

Yield 3 1/2 dozen, 54 serving(s)

Number Of Ingredients 10

1 cup butter, softened (no substitutions)
1/2 cup sugar
1/2 teaspoon almond extract
2 cups all purpose flour
1/4 cup argo cornstarch or 1/4 cup kingsfords cornstarch
1/2 cup finely chopped sunsweet cherries
1 ounce bittersweet chocolate (1/4 cup) or 1 ounce semisweet chocolate, finely chopped (1/4 cup)
1 tablespoon sugar
2 ounces bittersweet chocolate, roughly chopped
1 teaspoon shortening

Steps:

  • Mix butter, sugar and almond extract throughly using an electric mixer. Gradually blend in flour and corn starch. Add cherries and chocolate.
  • Form into 1"-inch balls and place on ungreased baking sheets. Pour sugar on a small plate; dip bottom of drinking glass in sugar and gently press down on each cookie to flatten.
  • Bake in a preheated 300 oven for 20-30 minutes, or until bottoms begin to brown.
  • Cool 5 minutes; remove to a wire rack to cool completely.
  • Drizzle by placing 2-ounces chocolate and shortening in a small resealable plastic freezer bag. Microwave on HIGH for about 30 seconds, until chocolate is melted. Snip off the corner and drizzle over cookies.

Nutrition Facts : Calories 59, Fat 3.5, SaturatedFat 2.2, Cholesterol 9, Sodium 24.4, Carbohydrate 6.4, Fiber 0.2, Sugar 2.3, Protein 0.5

CHERRY ALMOND SHORTBREAD



Cherry Almond Shortbread image

Make and share this Cherry Almond Shortbread recipe from Food.com.

Provided by Evie3234

Categories     Dessert

Time 22m

Yield 60 cookies

Number Of Ingredients 6

1 lb butter, softened
2 cups brown sugar, packed
3 1/2 cups flour
1/2 cup cornflour
1 cup quartered glace cherries
1 cup finely chopped almonds

Steps:

  • Cream butter and sugar well in a large bowl.
  • Add remaining ingredients.
  • Work into butter mixture.
  • Shape into 4 rolls about 1 1/2 inches in diameter.
  • Put each roll into waxed paper and chill.
  • Cut into 1/4 inch slices and bake on an ungreased baking sheet at 200C degrees for 6-7 minutes until edges show some browning.

Nutrition Facts : Calories 125.9, Fat 7.4, SaturatedFat 4, Cholesterol 16.3, Sodium 64.1, Carbohydrate 14, Fiber 0.5, Sugar 7.3, Protein 1.4

CHERRY AND ALMOND SHORTBREAD



cherry and almond shortbread image

Lovely rich shortbread with glace cherries and ground almonds

Provided by salhumbie

Time 30m

Yield Serves 12

Number Of Ingredients 0

Steps:

  • Beat butter and sugar together until pale
  • Stir in ground almonds, then glace cherries, chopped.
  • Stir in flour until you have a paste.
  • Turn onto lightly floured work surface & gently roll until 1cm thick
  • Cut into rounds, fingers or shapes. Put on baking sheet and sprinkle with caster sugar.
  • Chill for 20-30 mins
  • Bake for 15-20 mins on 190° gas mark 5
  • Cool on wire rack

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  • Using a handheld or stand mixer with a paddle attachment, beat the butter on high speed until creamy, about 1 minute. Switch mixer to medium speed and add the the sugar, vanilla and almond extracts. Scrape down the sides and the bottom of the bowl as needed. With the mixer running on high, slowly drizzle in 1 Tablespoon of the cherry juice. Beat for 1 minute on high. Turn the mixer off and pour the flour into the wet ingredients. Turn the mixer on low and slowly beat until a very soft dough is formed, then, with the mixer still running on low, add the chopped cherries. Beat just until the cherries are disbursed in the dough. Press the dough down to compact it and tightly cover with plastic wrap to chill until firm, at least 4 hours (and up to 3 days). If the cookie dough is not sufficiently chilled, your cookies will spread.
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