Cherry Almond Shortbread: A Timeless Delight

There’s something magical about the scent of shortbread baking – a buttery, sweet aroma that instantly transports me back to my grandmother’s kitchen. Every Christmas, she would meticulously craft dozens of shortbread cookies, each one perfectly uniform and adorned with colorful glace cherries. Though she made many flavors, the cherry almond shortbread was always my favorite; the slight tang of the cherries, the satisfying crunch of the almonds, and the delicate crumble of the shortbread itself created a symphony of textures and flavors that I eagerly anticipated each year. Now, I carry on that tradition, and I’m excited to share this classic recipe with you.

Recipe Overview

• Prep Time: 20 minutes
• Chill Time: 2 hours
• Cook Time: 6-7 minutes
• Total Time: 2 hours 30 minutes
• Yields: 4 rolls, approximately 60 slices
• Dietary Type: Not specified

Ingredients

• 1 lb butter, softened
• 2 cups brown sugar, packed
• 3 1/2 cups flour
• 1/2 cup cornflour
• 1 cup quartered glace cherries
• 1 cup finely chopped almonds

Equipment Needed

• Large mixing bowl
• Electric mixer (optional, but recommended)
• Measuring cups and spoons
• Wax paper
• Baking sheet
• Oven

Instructions

1. In a large bowl, cream together the softened butter and packed brown sugar until light and fluffy. This step is crucial for achieving a tender shortbread. Make sure your butter is truly softened – not melted – for the best results. An electric mixer will make this process easier, but you can also do it by hand with a sturdy spoon.

2. Gradually add the flour and cornflour to the butter mixture, mixing until just combined. Be careful not to overmix, as this can result in tough shortbread. The dough will be crumbly at this stage, which is perfectly normal.

3. Add the quartered glace cherries and finely chopped almonds to the dough. Work them into the butter mixture, ensuring they are evenly distributed throughout. The cherries add a delightful sweetness and chewy texture, while the almonds provide a satisfying crunch.

4. Divide the dough into 4 equal portions. Shape each portion into a roll approximately 1 1/2 inches in diameter. The dough will be a bit sticky, so use lightly floured hands to help shape the rolls.

5. Wrap each roll in waxed paper. This will help them maintain their shape while chilling.

6. Chill the rolls in the refrigerator for at least 2 hours, or preferably overnight. Chilling the dough is essential for preventing the shortbread from spreading too much during baking and for making it easier to slice.

7. Preheat your oven to 200°C (400°F).

8. Once the dough is thoroughly chilled, remove a roll from the refrigerator. Unwrap it and, using a sharp knife, cut the roll into 1/4 inch thick slices.

9. Place the slices onto an ungreased baking sheet, leaving a little space between each cookie.

10. Bake for 6-7 minutes, or until the edges show some browning. Keep a close eye on the shortbread, as they can burn easily. The shortbread should be pale golden, not deeply browned.

11. Remove the baking sheet from the oven and let the shortbread cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. This will prevent them from breaking.

Expert Tips & Tricks

• For an even more intense almond flavor, consider toasting the almonds lightly before chopping and adding them to the dough.
• If your dough is too soft to handle, add a tablespoon of flour at a time until it reaches a workable consistency.
• Don’t be tempted to overbake the shortbread! Slightly underbaked shortbread is better than overbaked, as it will remain softer and more tender.
• To prevent the shortbread from spreading too much, ensure your oven is preheated to the correct temperature before baking.
• For perfectly uniform cookies, use a ruler to measure the rolls before chilling and to ensure even slices when cutting.

Serving & Storage Suggestions

These cherry almond shortbread cookies are delicious served with a cup of tea or coffee. They also make a wonderful addition to a dessert platter. To store, place the cooled shortbread in an airtight container at room temperature. They will keep for up to a week. For longer storage, you can freeze the baked shortbread for up to 2 months. Let them thaw completely before serving. You can also freeze the unbaked dough rolls for up to 3 months. Thaw overnight in the refrigerator before slicing and baking.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	125.9 kcal	N/A
Calories from Fat	66 g	53%
Total Fat	7.4 g	11%
Saturated Fat	4 g	20%
Cholesterol	16.3 mg	5%
Sodium	64.1 mg	2%
Total Carbohydrate	14 g	4%
Dietary Fiber	0.5 g	2%
Sugars	7.3 g	29%
Protein	1.4 g	2%

Note: Nutritional information is an estimate and may vary based on specific ingredients and preparation methods.

Variations & Substitutions

• Gluten-Free: Substitute the all-purpose flour with a gluten-free blend. You may need to adjust the amount of liquid slightly to achieve the right dough consistency.
• Nut-Free: Replace the almonds with sunflower seeds or pumpkin seeds for a nut-free alternative.
• Citrus Zest: Add the zest of an orange or lemon to the dough for a bright, citrusy flavor.
• Chocolate Chips: Substitute some of the cherries with mini chocolate chips for a chocolate cherry shortbread.
• Spice it Up: Add 1/2 teaspoon of ground cinnamon or cardamom to the dough for a warm, spiced shortbread.

FAQs (Frequently Asked Questions)

Q: Can I use salted butter instead of unsalted butter?
A: While you can, it’s generally recommended to use unsalted butter in baking so you can control the amount of salt in the recipe. If you use salted butter, you may want to reduce the amount of salt in the recipe slightly.

Q: My shortbread is too crumbly. What did I do wrong?
A: This can happen if you didn’t cream the butter and sugar together properly, or if you added too much flour. Make sure your butter is softened and creamed well with the sugar, and measure your flour accurately.

Q: Can I make the dough ahead of time?
A: Absolutely! The dough can be made ahead of time and stored in the refrigerator for up to 3 days, or in the freezer for up to 3 months. Just be sure to wrap it tightly in plastic wrap or waxed paper.

Q: How do I prevent my shortbread from burning?
A: Keep a close eye on the shortbread while it’s baking, and make sure your oven is properly preheated. If the edges start to brown too quickly, you can lower the oven temperature slightly or tent the baking sheet with foil.

Q: Can I use a different type of sugar?
A: While brown sugar is recommended for its rich flavor and chewy texture, you can experiment with other types of sugar, such as granulated sugar or powdered sugar. Keep in mind that this may affect the texture and flavor of the shortbread.

Final Thoughts

I hope this recipe inspires you to create your own batch of delicious cherry almond shortbread. It’s a simple yet elegant treat that’s perfect for any occasion. Don’t be afraid to experiment with different variations and substitutions to create a shortbread that’s uniquely your own. And most importantly, enjoy the process! Baking is a wonderful way to relax, express your creativity, and share something delicious with loved ones. Happy baking!