Yield: 24 cookies
Cherry Almond Whipped Shortbread 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 and are irresistible!
Ingredients
- 1 cup unsalted butter, softened
- ½ cup powdered sugar
- 1 ½ cups all-purpose flour
- ¼ cup cornstarch, plus extra for dusting hands
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 24 maraschino cherries, juice removed and dried with paper towels
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Instructions
- Preheat oven to 325°F and line two 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 balls with about 1 1/2 tablespoons worth of dough and roll into a ball.
- Place on lined cookie sheets, leaving a little room for spreading. Cookies will not spread much as they bake. Using a cup that has been dipped in cornstarch, press down lightly on top of each dough ball to flatten the top and create a disk shape.
- In center of each cookie, gently press in a maraschino cherry and press with finger 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.
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Nutrition
Serving: 1 cookie, Calories: 120kcal, Carbohydrates: 12g, Protein: 1g, Fat: 8g, Saturated Fat: 5g, Polyunsaturated Fat: 0.3g, Monounsaturated Fat: 2g, Trans Fat: 0.3g, Cholesterol: 20mg, Sodium: 26mg, Potassium: 12mg, Fiber: 0.4g, Sugar: 4g, Vitamin A: 239IU, Calcium: 6mg, Iron: 0.4mg