Cherry Almond Shortbread Cookies



24 Tart Dried Cherries (1-1/2 Ounce)

1/2 Cup Black Currant Liqueur Or Grand Marnier

1/2 Cup Almonds

1 Cup All-Purpose Flour

1/2 Teaspoons Salt

1/2 Cup Butter, Room Temperature

1/2 Cup Confectioners’ Sugar

1 Large Egg, Beaten Lightly


 Soak cherries in Liqueur in a small bowl for 3 hours to overnight. Drain

Grind 3 tbsp almonds in processor until finely ground. Finely chop the remaining almonds. Whisk the flour and salt in a small bowl.

Using an electric mixer beat the butter and sugar until light and fluffy, about 2 minutes. Add ground almonds; beat in flour mixture on low speed until just blended.

Scrape dough out onto a sheet of parchment or wax paper. Using paper, form dough into a 9 x 11 inch log. Scatter almonds onto another sheet of wax or parchment paper. Roll log in almonds to coat. Wrap in plastic wrap and chill at least 2 hours.

Preheat oven to 350ºF. Let dough stand at room temperature for 10 minutes. Unwrap dough and cut into 3/8 inch thick slices. Place on ungreased cookie sheet 1 inch apart. Place 1 cherry in center of each cookie. Bake for 18-20 minutes or until lightly golden and slightly puffed.

Cool cookies in pan for 5 minutes before removing to rack to finish cooling.

Store in airtight container for up to 2 weeks at room temperature.



24 cookies


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