Cherry Kissed Shortbread

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!
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 14 minutes
Total Time 34 minutes
Servings: 30 Cookies (Aprox)
Course: Dessert, Snack
Cuisine: American
Calories: 218
Ingredients Equipment Method Notes

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

Equipment

  • Measuring devices
  • Baking Tray(s)

Method
 

  1. Pre-heat over to 325 degrees F.
  2. 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.
  3. Beat in cherry liquid and almond extract till combined.
  4. Beat in as much flour as you can with the mixer.
  5. Stir the remaining flour and the cherries with a wooden spoon.
  6. 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.
  7. Bake for about 14 minutes or till bottoms are lightly browned.
  8. 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.