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Cherry Almond Shortbread Cookies

  • Beginner
  • 3-1/2 dozen cookies
  • 30 min
Baking Success Or Baking Mess


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


Mix butter, sugar and almond extract thoroughly using an electric mixer. Gradually blend in flour and corn starch. Add chopped cherries.

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.

Bake in a preheated 300 °F oven for 25 to 30 minutes, or until bottoms begin to brown.

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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