Cherry Almond Shortbread Cookies
3/4 cup (170g) unsalted butter, to room temperature
2/3 cup (134g) granulated sugar
1 teaspoon pure vanilla extract
1/2 teaspoon almond extract
1 Tablespoon (15ml) maraschino cherry juice
2 cups or 250 g flour
16 maraschino cherries (drained and chopped)
optional: 4 ounces white chocolate
beat the butter on high speed about 1 minute until creamy using a handheld or stand mixer with a paddle attachment,
add the the sugar, vanilla and almond extracts using medium speed .
Scrape down the sides ,let mixer running on high and slowly drizzle in 1 Tablespoon of the cherry juice
Beat for 1 minute on high.
Turn the mixer off and pour the flour then make the mixer on low speed and slowly beat until be a very soft dough , then,add the chopped cherries beat with low speed,just until the cherries are disbursed in the dough.
Press the dough down to be compact then tightly cover with plastic wrap to chill until firm, at least 4 hours
If the cookie dough still not sufficiently chilled, the cookies will spread.
Preheat oven to 350°F
Line two baking sheets with parchment paper then shape the cookie dough into balls.
Make sure they’re nice and smooth.
If you feel that the balls are sticky and or have gotten a little soft after rolling place again the dough or the balls into the refrigerator to firm up as we want it.
Bake for 11-12 minutes until very lightly browned on the edges ,the cookies will puff up and spread slightly,So do not overbake it
let cool on the baking sheet for 5 minutes before transferring to a wire rack to not break it
when you transfer it ,allow to cool for at least 30 minutes before drizzling with white chocolate.
Melt the white chocolate in the microwave,
increments in 20 second , stir after each increment until melted.
drizzle the melted white chocolate as taste ,enjoy.
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