From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
1/9
Instructions
1
Cream the butter and sugar together in a bowl using a whisk, hand mixer, or stand mixer. Mix in the almond extract.
2
Mix in the flour until almost fully incorporated. If you're using unsalted butter, mix in the salt now too. Then mix in the chocolate and cherries.
3
Pour the dough out onto a surface and press it together into a log about 12 inches long and 3 inches wide. Wrap it in parchment or wax paper and chill in the refrigerator for at least an hour or up to overnight. Alternatively, you could roll the dough out into a ½ inch thick sheet and cut it into squares or circles with a cookie cutter, then chill it in the fridge.
4
When ready to bake, preheat the oven to 325°F and line a baking sheet with parchment paper. Remove the dough from the fridge. If it’s too firm to cut, let it rest on the counter for a couple of minutes so that it softens slightly.
5
Slice the cookie dough log into discs about ½ inch thick. If the dough cracks a little when you slice it, just form it back into cookies.
6
Bake the cookies for 16 to 19 minutes, or until you can just see the bottom edges of the cookies turning golden brown. Remove the cookies from the oven and let them cool completely before eating.
My Calorie Intake
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Tips & Tricks (5)
- Chill Your Dough Thoroughly ❄️Refrigerate the dough for at least 30 minutes before rolling and cutting to prevent spreading and ensure crisp, defined edges with the perfect shortbread texture.
- Toast Your Almonds First 🔥Lightly toast the almond extract or use sliced almonds and toast them briefly to amplify their flavor—this deepens the almond profile significantly without overpowering the delicate cookie.
- Don't Overmix the Butter Base 🧈Cream butter and sugar just until combined, as overmixing incorporates excess air that causes cookies to spread unevenly and lose their dense, crumbly shortbread structure.
- Dry Your Cherries Before Adding 🍒Pat dried cherries with paper towels to remove excess moisture, preventing them from sinking to the bottom and ensuring even distribution throughout each cookie.
- Temper Chocolate for Shine ✨Melt and cool semi-sweet chocolate to 88-90°F before drizzling or dipping to achieve a glossy finish and snap that makes these cookies feel truly professional.
Recipe Facts
Diet at a Glance
Vegetarian
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
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