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Almond and Cherry Shortbread

Updated: Apr 4

Cherries and almonds are an unbeatable combination and this recipe won't disappoint. I also like to ice these with an almond buttercream frosting and a small cherry on top. Very festive looking for the holidays.

Pre-heat oven to 300 F

Line a baking sheet with parchment paper


1 Cup Salted Butter, cold

2 Cups Unbleached Flour

1/2 Cup Icing Sugar

1/2 Cup Cornstarch

1 1/2 Teaspoons Almond Extract

3/4 Cups Chopped Maraschino Cherries


In a large mixing bowl, sift the flour, sugar and cornstarch together

Cut the butter in cubes and add to the flour with your hands until it forms pea-sized pieces

Keep mixing with your hands until you have workable dough

Add cherries and almond extract

You will have to work at this a bit and it takes time

At first you will feel like it will never come together, but your warm hands will eventually soften the butter and it will come together

Wrap this dough in two parts in plastic wrap

Refrigerate for 30 minutes

Then roll out the dough on a floured surface into a 1/4 inch thickness

Using a 2 or 2 1/2 inch round cookie cutter, cut the dough and place on the baking sheet

Bake at 300 F for about 19-20 minutes or until light brown around the edges

Enjoy these fabulous buttery treats!

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