Cherry Almond Coconut Shortbread Cookies

Cherry Almond Shortbread Cookies are a delicious soft and tender cookie that tastes incredible. This recipe for almond shortbread cookies is made with tasty coconut flakes, juicy cherries and sliced almonds on top.

Prep Time10

Cook Time25

dough chilling4

Total Time4 35

Course: Cookie, Dessert, treats

Cuisine: American

Keyword: Cherry Almond Shortbread Cookies

Servings:

Calories: 95kcal

Author: Jessica & Nellie

Ingredients

1 cup unsalted butter softened (2 sticks)
½ cup sugar
¼ cup maraschino cherries chopped
1 tsp almond extract
½ tsp cherry extract optional but super yummy
2 cups all-purpose flour
1 tsp baking powder
¼ tsp salt
1 cup sweetened flaked coconut
sliced almonds and turbinado sugar for cookie topping

Instructions

Cookie dough: Start by creaming the butter and sugar in a large bowl with an electric mixer, until the mixture is light and fluffy. Then, add in the almond and cherry extract and mix again.
Next, add the flour, baking powder, and the salt and mix to combine. Continue to mix together until soft dough forms. After that, stir in the chopped cherries and the coconut flakes until all the ingredients are well distributed.
Chill dough: Proceed to divide the dough in half and lay out on two pieces of wax paper. Continue to form each ball of dough into an 8 inch long log. Wrap the dough logs in the wax paper and put in the refrigerator to chill for at least 4 hours, or overnight.
Bake: After the dough has chilled and you are ready to start baking, start preheating the oven to 300 degrees F. Pull the cookie dough out of the fridge, un-wrap and cut the dough logs into ¼ inch thick slices with a sharp knife.
Arrange the cookie slices on baking sheets lined with parchment at least 2 inches apart. Sprinkle the tops of each cookies with turbinado sugar and a few slices of almonds.
Place in the preheated oven and bake for 25-30 minutes or until they are a pale golden color. Transfer the cookies to a wire rack to finish cooling. Serve and enjoy!

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