Cherry Almond Shortbread Cookies with Vanilla Glaze 

These Cherry Almond Shortbread Cookies with Vanilla Glaze are a delectable twist on a classic cookie. The buttery, flaky shortbread dough is the perfect base for the crunchy almonds and tart dried cherries. The combination of textures and flavors make these cookies a delightful treat that will have you reaching for one after another. The finishing touch of a sweet vanilla glaze takes these cookies over the top, making them a treat that is sure to impress. Whether you're a fan of classic cookies or looking to try something new, these Cherry Almond Shortbread Cookies are a must-try!

Shortbread Cookies

Earl Gray gives these cookies a hint of black tea flavor, a delicious pairing with sweet shortbread. This shortbread cookie base recipe is super easy and very versatile. The dough recipe is the base of several of my favorite sweet cookies- Cardamom Shortbread Cookies Dipped in Chocolate and Almonds, Orange, cranberry, and Pistachio Shortbread Cookies and Earl Grey Shortbread Cookies. It also works remarkably well with these spicy Jalapeno Lime Shortbread Cookies.

These shortbread cookies freeze amazingly well too. You can freeze the dough, but what’s great is that they hold incredible texture in the freezer even after being baked. That way, in a pinch, you have ready-to-eat shortbread cookies anytime you need a slightly buttery treat. I like to hide them in the back of the freezer, so I am the only one who knows they are there.

Ingredient Notes

• Dried cherries and sliced almonds- add a lovely combination of crunch and chewiness. (reserve two tablespoons of the sliced almond for decorating) If you like the combinations fo cherries and almonds you shoud try Cherry Almond Muffins.
• Vanilla and almond extract- add an extra layer of flavor to the dough and the glaze.
• Butter- you want your butter to be at room temperature. This step is essential because this recipe has no other “wet” ingredients. You need the butter's softness to bring all the dry ingredients together.
• Powdered sugar- or icing sugar, is used because of its soft texture for mouth-watering cookies.
• Flower – you’re going to use all-purpose flour. Without flour, you just have buttercream frosting.

Instuctions

Start prepping your butter to room temperature.

Once your butter is soft enough, mix in the salt, ½ teaspoon vanilla, and almond extract until it’s fully incorporated into the butter.

Next, you will slowly incorporate the powdered sugar into the butter.

If you’re using a stand mixer, keep the speed on low. Scrape the bowl with a spatula as needed to ensure everything gets incorporated.

Finally, you’re going to mix the four into the dough, one cup at a time.

Once the mixture comes together into a workable dough, move it to a lightly floured surface and form it into a 1-inch thick disk. Tightly wrap in dough and plastic wrap and chill in the refrigerator for at least an hour.

Preheat the oven to 350.

After the dough has time to set up and chill in the refrigerator, use a lightly floured rolling pin to work the dough into a thin sheet. Start using the rolling pin like a hammer to loosen the dough up. Once it is softer, switch to a rolling motion to create a quarter-inch thin sheet. Be sure to flip the dough over and lightly flour the rolling pin and dough as needed to prevent sticking to the working surface.

Use a sharp knife or a cookie cutter to create your preferred cookie shapes. 

Place the cookies on a parchment-lined cookie sheet and bake for 12 to 15 minutes or until just slightly golden on the bottom side.

Allow the cookies to cool to room temperature. 

Mix the remaining powdered sugar, vanilla extract, and water in a small bowl. Use a spoon to pour the glaze over the cooled cookies before the glaze sets decorate with the remaining sliced almonds. 

Store the cookies at room temperature for up to a week in an airtight container. You can also freeze the baked cookies for months. It’s incredible how well they hold their buttery, flaky textures for so long in the freezer.

If you’ve tried this Cherry Almond Shortbread Cookies with Vanilla Glaze recipe or any other recipe on BalancingBowls, please let me know how it turned out in the comments below! You can also follow me on Facebook, Instagram, and Pinterest to see more tasty meals and anything else I’m up to.

Recipe

Cherry Almond Shortbread Cookies with Vanilla Glaze

Cherry Almond Shortbread Cookies with Vanilla Glaze are a delicious version of one of my favorite cookies. Buttery and flaky, the shortbread cookie dough is super versatile. With a crunch from the almonds and a tart chewiness from the dried cherries, these shortbread cookies are finished with a lovely sweet vanilla glaze.

5 from 1 vote

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Prep Time 1 hour hr 10 minutes mins

12 minutes mins

Total Time 1 hour hr 30 minutes mins

Course Dessert

Cuisine American

Ingredients

  

Dough

• 10 tablespoons butter at room temperature
• ½ cup powdered sugar
• 1 ½ cups all-purpose flour
• ½ teaspoons salt
• ½ cups dried cherries
• ½ cups sliced almonds plus 2 tablespoons for decorating
• ½ teaspoon vanilla extract
• ½ teaspoon almond extract

Glaze

• 1 cup powdered sugar
• ½ teaspoon vanilla extract
• 1-2 tablespoons water

Instructions

 

Cookies

• Start prepping your butter to room temperature.
• Once your butter is soft enough, mix in the salt, ½ teaspoon vanilla, and almond extract until it’s fully incorporated into the butter.
• Next, you will slowly incorporate the powdered sugar into the butter.
• Finally, you’re going to mix the four into the dough, one cup at a time.
• Once the flour is fully incorporate mix in the dried cherries and aldmonds.
• Once the mixture comes together into a workable dough, move it to a lightly floured surface and form it into a 1-inch thick disk.
• Tightly wrap in dough and plastic wrap and chill in the refrigerator for at least an hour.
• Preheat the oven to 350.
• Use a lightly floured rolling pin to work the dough into a thin ¼ inch thick sheet.
• Use a sharp knife or a cookie cutter to create your preferred cookie shapes.
• Place the cookies on a parchment-lined cookie sheet and bake for 12 to 15 minutes or until just slightly golden on the bottom side.
• Allow the cookies to cool to room temperature.

Glaze

• Mix the remaining powdered sugar, vanilla extract, and water in a small bowl.
• Use a spoon to pour the glaze over the cooled cookies before the glaze sets decorate with the remaining sliced almonds.