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Melt In Your Mouth Cherry Shortbread Cookies

These delightful cherry shortbread cookies melt in your mouth, combining rich butter with sweet cherries for a treat that’s perfect for sharing.
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Prep Time 4 hours
Cook Time 9 minutes
Total Time 4 hours 9 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 100
Ingredients Method Notes

Ingredients
  

For the Cookie Dough
  • 3/4 cup unsalted butter, softened to room temperature Ensure butter is at room temperature for optimal blending.
  • 2/3 cup granulated sugar
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon almond extract Can be substituted with lemon or orange zest.
  • 2 tablespoons maraschino cherry juice
  • 2 cups all-purpose flour, spooned and leveled
  • 16 pieces maraschino cherries, drained and chopped Fold gently into the dough to maintain their shape.

Method
 

Preparation
  1. In a stand mixer, beat the unsalted butter on high speed until creamy and soft, about one minute.
  2. Add sugar, pure vanilla extract, and almond extract, mixing until well combined.
  3. Scrape the bowl sides to ensure all ingredients are mixed well.
  4. Drizzle in cherry juice while the mixer runs on high, and beat for an additional minute.
  5. Pour all-purpose flour over the mixture and mix on low until a soft dough forms.
  6. Gently fold in the chopped maraschino cherries.
  7. Shape the dough into a disc, wrap in plastic wrap, and refrigerate for at least four hours or up to three days.
Baking
  1. Preheat your oven to 350°F (175°C).
  2. Line two baking sheets with parchment paper.
  3. Using two teaspoons, form small balls of dough and place them on the prepared sheets.
  4. Bake for 8 to 9 minutes, or until the edges start to turn a soft shade of brown.
  5. Do not overbake; cookies should melt in your mouth.

Notes

Store cookies in an airtight container at room temperature for up to a week, or freeze them for up to three months. Consider icing the cookies with cherry glaze for extra flavor and presentation.