Whipped Shortbread Cherry Almond

These melt-in-your-mouth Cherry Almond Whipped Shortbread Cookies have been my holiday baking staple for years. Their delicate texture and festive appearance make them perfect for Christmas cookie exchanges, yet they're simple enough to enjoy any time you crave something sweet and buttery.

I first made these cookies when looking for something special but uncomplicated for a neighborhood cookie swap. The combination of buttery shortbread with bright maraschino cherries became an instant hit, and now my family requests them well beyond the holiday season.

Ingredients

• Unsalted butter: Softened to room temperature provides the rich foundation and creates that signature melt-in-your-mouth texture
• Powdered sugar: Ensures a smoother texture than granulated sugar would provide
• All purpose flour: Forms the structure while keeping cookies tender
• Cornstarch: Is the secret ingredient that gives these cookies their incredibly delicate crumbly texture
• Salt: Balances the sweetness and enhances all other flavors
• Vanilla extract: Adds classic warmth and depth to the cookie base
• Almond extract: Complements the cherries perfectly with its nutty sweetness
• Maraschino cherries: Add festive color and a sweet fruity contrast to the buttery cookie

Step-by-Step Instructions

Preheat Oven:

Set your oven to 325°F and prepare baking sheets with parchment paper. This moderate temperature ensures the cookies bake evenly without browning too quickly, preserving their pale golden appearance.

Cream the Butter and Sugar:

Beat softened butter and powdered sugar for a full three minutes until the mixture becomes notably lighter in both color and texture. This extended beating incorporates air into the dough which creates the signature whipped texture these cookies are known for.

Add Flavoring and Dry Ingredients:

Incorporate the extracts, flour, cornstarch, and salt with minimal mixing. Stop as soon as the dough comes together to prevent developing gluten which would make the cookies tough. The dough will be soft and somewhat sticky at this stage.

Form the Cookies:

Use cornstarch dusted hands to roll approximately 1½ tablespoon portions into balls. The cornstarch prevents the dough from sticking to your fingers while also adding to the tenderness of the finished cookie. Space the dough balls evenly on your baking sheet to allow for slight spreading during baking.

Flatten and Add Cherries:

Gently press each cookie with a cornstarch dusted glass to create a slight indent for the cherry. Press each maraschino cherry into the center, nestling it securely but not so deeply that it goes through the bottom of the cookie.

Bake:

Place in your preheated oven for exactly 14 to 16 minutes. The cookies should look set but maintain their pale color. Avoid overbaking as these cookies should not brown around the edges. Allow them to set briefly on the hot baking sheet before transferring to a cooling rack.

The first time I served these at a holiday gathering, my grandmother declared they reminded her of the shortbread her mother made in Scotland. That unexpected connection to family history made these cookies even more special in our home. Now we make them while sharing stories about holidays past.

Storing Your Cookies

These shortbread cookies actually improve with a day of rest as the flavors meld together. Store them in an airtight container at room temperature, placing parchment paper between layers to prevent sticking and protect the cherries. They'll maintain their delicate texture for up to one week. For longer storage, freeze baked cookies for up to three months in a well-sealed container. Allow them to thaw at room temperature before serving.

Ingredient Substitutions

While classic maraschino cherries provide that nostalgic holiday look, you can experiment with different flavors. Try using candied ginger pieces for a spicy twist or pressing in a chocolate kiss after baking for a different take. If almond extract isn't your preference, substitute additional vanilla or try orange extract which pairs beautifully with cherries. Those avoiding artificial colors can look for naturally colored maraschino cherries at specialty stores or use a small piece of dried fruit instead.

Making Ahead Options

The dough can be prepared up to 3 days in advance and refrigerated. Let it come to room temperature before shaping. Alternatively, freeze shaped dough balls without cherries for up to 3 months. When ready to bake, place frozen dough on baking sheets, press in cherries, and add 2-3 minutes to the baking time. Already baked cookies can be frozen too, though the cherries may soften slightly upon thawing.

Serving Suggestions

These delicate cookies pair wonderfully with hot beverages like almond tea, coffee, or hot chocolate. For an elegant dessert platter, serve alongside other textural contrasts like chocolate truffles or crisp biscotti. Their light texture makes them perfect following a heavy holiday meal when guests want something sweet but not too filling. During the holiday season, arrange them on a tiered stand with other cookies of contrasting colors for a beautiful presentation.

Frequently Asked Questions

→ How do I ensure my cookies are soft and tender?

Use softened butter and avoid overmixing the dough to keep the cookies tender. Gentle handling is key.

→ Can I replace maraschino cherries with fresh cherries?

Fresh cherries can be used but must be pitted and thoroughly dried to avoid adding excess moisture to the cookies.

→ How should I store these cookies?

Store the cookies in an airtight container at room temperature for up to a week to maintain freshness.

→ Can I freeze the cookie dough?

Yes, freeze the unbaked dough balls for up to 3 months. Bake directly from frozen, adding a few extra minutes to the baking time.

→ What other flavors can I use to customize these cookies?

You can experiment with different extracts such as orange or lemon, or even add chocolate chips or chopped nuts.