Whipped Shortbread Cherry Almond (Print Version)
# Ingredients:
01 -
1 cup unsalted butter, softened
02 -
1/2 cup powdered sugar
03 -
1 1/2 cups all-purpose flour
04 -
1/4 cup cornstarch
05 -
1/4 teaspoon salt
06 -
1 teaspoon vanilla extract
07 -
1 teaspoon almond extract
08 -
24 maraschino cherries, well-drained and patted dry
# Instructions:
01 -
Preheat your oven to 325°F (160°C). Line two baking sheets with parchment paper.
02 -
In a large mixing bowl, beat the softened butter and powdered sugar with an electric mixer for about 3 minutes, until light and fluffy.
03 -
Add vanilla extract, almond extract, all-purpose flour, cornstarch, and salt to the butter mixture. Mix on low speed until just combined, forming a soft dough.
04 -
Dust your hands with a bit of cornstarch to handle the dough more easily. Scoop about 1 1/2 tablespoons of dough and roll into balls. Place each ball onto the prepared baking sheet, spacing about 2 inches apart.
05 -
Use the bottom of a glass (dusted with cornstarch to prevent sticking) to gently flatten each cookie slightly. Press one maraschino cherry into the center of each cookie, pushing down so the cherry is nestled within the dough.
06 -
Bake for 14-16 minutes, or until the edges are set but not browned. Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
# Notes:
01 -
Store in an airtight container at room temperature for up to one week. Freeze unbaked cookie dough balls for up to 3 months. Bake directly from frozen, adding a couple of extra minutes to the baking time.