Cherry Shortbread Cookies

Step 1

Drain the maraschino cherries. Use a sharp knife to finely chop, then spread on doubled paper towels to dry. (Do this around 45-60 minutes prior to making the dough.)

Step 2

In a large bowl, use an electric mixer to cream together the butter and sugar. Beat on medium-high speed to 2 minutes then add the vanilla extract and almond extract. Beat for another 2 minutes.

Step 3

With the mixer on medium-low speed, add the flour mixture in thirds. Stop and scrap the bowl to incorporate fully.

Step 4

Once all of the flour has been added, add 1/4 cup sliced almonds. Mix with the mixer until incorporated, some will break, this is what we want!

Step 5

Now that the dough has formed, add the maraschino cherries. Stir in by hand or using the mixer on low speed just until they're evenly distributed. The dough will have a pink hue.

Step 6

Transfer the dough to a large sheet of plastic wrap. Form into an even 12-inch to 14-inch log. Twist the ends to seal, then pop into the fridge to chill for at least 2-4 hours or until firm. (Overnight is fine!)

Step 7

Preheat the oven to 325°F. Line a large sheet pan with parchment paper.

Step 8

Remove the cookie dough from the fridge. Use a sharp knife to slice into 1/2-inch to 3/4-inch thick slices. Sprinkle the tops with the remaining sliced almonds.

Step 9

Bake for 23-25 minutes or just until lightly golden brown around the edges.

Step 10

Cool on the pan for 3 minutes then remove to a wire rack to completely cool.