Cherry And Almond Shortbread 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.

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 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 QUICK BREAD



Cherry/Almond Quick Bread image

This wonderful bread is great with coffee as a dessert or, as my husband likes it, with a glass of milk for a late-night snack. It's also easy to make.

Provided by Taste of Home

Time 1h25m

Yield 1 loaf.

Number Of Ingredients 10

1 cup sugar
1/2 cup butter, softened
2 large eggs
1 teaspoon almond extract
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
1 cup chopped almonds
1 jar (6 ounces) maraschino cherries, drained and chopped

Steps:

  • In a large bowl, cream sugar and butter. Add eggs, one at a time, beating well after each addition. Blend in extract. Combine dry ingredients; blend into creamed mixture alternately with the buttermilk. Stir in almonds and cherries. Pour into a greased and floured 9x5-in. loaf pan. Bake at 350° for about 70 minutes or until loaf tests done. Remove from pan and cool on a wire rack.

Nutrition Facts : Calories 233 calories, Fat 11g fat (4g saturated fat), Cholesterol 43mg cholesterol, Sodium 235mg sodium, Carbohydrate 31g carbohydrate (18g sugars, Fiber 1g fiber), Protein 5g protein.

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

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.

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

ALMOND SHORTBREAD I



Almond Shortbread I image

Melt-in-your-mouth shortbread.

Provided by Robin J.

Categories     Desserts     Nut Dessert Recipes     Almond Dessert Recipes

Time 2h40m

Yield 18

Number Of Ingredients 5

1 cup butter, room temperature
½ cup white sugar
2 teaspoons almond extract
2 ½ cups sifted all-purpose flour
⅓ cup granulated sugar for decoration

Steps:

  • In a large bowl, beat butter with 1/2 cup sugar and almond extract until light and fluffy. With a wooden spoon, stir in flour until smooth and well combined. Divide dough into 2 parts. Wrap in plastic and refrigerate for 2 hours.
  • Preheat oven to 300 degrees F (150 degrees C).
  • On lightly sugared surface, roll out dough, one part at a time, about 1/2-inch thick. Cut out cookies with a 1 1/2-inch round cookie cutter. Place on ungreased cookie sheet 1 inch apart. Make an indentation in the center of each cookie with the end of a wooden spoon.
  • Bake in preheated oven until cookies are light golden brown around the edges, 25 to 30 minutes. While still warm, roll in sugar. Cool completely on a wire rack. Store in an air-tight container.

Nutrition Facts : Calories 190.8 calories, Carbohydrate 22.5 g, Cholesterol 27.1 mg, Fat 10.4 g, Fiber 0.5 g, Protein 1.9 g, SaturatedFat 6.5 g, Sodium 73 mg, Sugar 9.3 g

CHERRY BREAD WITH ALMONDS



Cherry Bread with Almonds image

Fruity, nutty, sweet. You can't beat this sweet cherry and almond bread. My guests love it! Be sure to make the day before and store overnight before serving.

Provided by KONWAL

Categories     Bread     Quick Bread Recipes     Fruit Bread Recipes

Time 9h55m

Yield 12

Number Of Ingredients 11

2 ½ cups all-purpose flour
½ cup white sugar
½ cup brown sugar
3 ½ teaspoons baking powder
½ teaspoon salt
1 ¼ cups milk
1 egg
3 tablespoons vegetable oil
½ teaspoon almond extract
1 (10 ounce) jar maraschino cherries, drained and coarsely chopped
⅔ cup chopped almonds

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x5x3-inch loaf pan.
  • Stir flour, white sugar, brown sugar, baking powder, and salt together in a large mixing bowl.
  • Stir milk, egg, oil, and almond extract together in a small bowl until well combined. Add to dry mixture all at once. Stir until just moistened. Fold in cherries and almonds. Pour batter into the prepared pan.
  • Bake in the preheated oven until a toothpick inserted into the center of the bread comes out clean, about 1 hour. Cool in the pan on a wire rack for 10 minutes. Remove loaf from the pan and cool completely on the wire rack, about 30 minutes. Wrap and store for 8 hours to overnight before slicing and serving.

Nutrition Facts : Calories 284.5 calories, Carbohydrate 47.2 g, Cholesterol 17.5 mg, Fat 8.6 g, Fiber 1.8 g, Protein 5.8 g, SaturatedFat 1.3 g, Sodium 258.8 mg, Sugar 18.9 g

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