These tasty little treats will disappear in record time! Better make a double batch!
Cherry Kissed Shortbread
These tasty little treats will disappear in no time at all. Best make a double batch!
Equipment
- Measuring devices
- Baking Tray(s)
Ingredients
- 1 Cup Butter Room temperature
- 1 Cup Sifted powdered Sugar
- 1/2 tsp Salt
- 2 tsp Maraschino cherry liquid
- 1/4 tsp Almond Extract
- 2 1/4 Cups All Purpose Flour
- 1/2 Cup Chopped Maraschino Cherries
- Granulated Sugar
Instructions
- Pre-heat over to 325 degrees F.
- Beat butter in a mixing bowl with an electric mixer on medium to high speed for 30 seconds. Add powdered sugar and salt; Beat till combined.
- Beat in cherry liquid and almond extract till combined.
- Beat in as much flour as you can with the mixer.
- Stir the remaining flour and the cherries with a wooden spoon.
- Shape dough into 1 inch balls. Place balls 2 inches apart on an ungreased cookie sheet. Flatten to 1/2 inch thickness with a glass dipped in granulated sugar.
- Bake for about 14 minutes or till bottoms are lightly browned.
- Remove from oven and transfer to a wire rack to allow to cool
Notes
To store, place in layers separated by waxed paper in an airtight container. Store at room temperature up to 1 week or freeze up to 3 months.