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Cherry Almond Shortbread Cookies

Cherry Almond Shortbread Cookies




3-1/2 dozen cookies


30 minutes


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  • 1 cup butter, softened (no substitutions)
  • 1/2 cup sugar
  • 1/2 teaspoon almond extract
  • 2 cups flour
  • 1/4 cup Fleischmann's® Corn Starch
  • 1/2 cup finely chopped dried cherries
  • 1 tablespoon sugar
  • 1/4 cup slivered almonds



  1. Mix butter, sugar and almond extract thoroughly using an electric mixer. Gradually blend in flour and corn starch. Add chopped cherries.
  2. Form into 1-inch balls and place on ungreased baking sheets. Pour sugar on a small plate; dip bottom of drinking glass in sugar and gently press down on each cookie to flatten. Press a slivered almond into the center of each cookie.
  3. Bake in a preheated 300 °F oven for 25 to 30 minutes, or until bottoms begin to brown.
  4. Cool for 5 minutes; remove to a wire rack to cool completely. Lightly sprinkle additional sugar on top of cookies while cooling, if desired.

RECIPE NOTE: For European style shortbread, turn dough onto a lightly floured surface and knead until smooth, about 2 minutes. Pat into a 1/3-inch thick rectangle measuring 11 x 8-inches. Cut into 2 x 1-inch strips. Place 1-inch apart on ungreased baking sheets. Prick with a fork. Place almond slivers on each strip and very lightly sprinkle with sugar, if desired. Bake as above.


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