Amaretto Cherry Shortbread Cookies

Amaretto Cherry Shortbread Cookies. Because easy is good.

I hear that sometimes cookies are made without chocolate. Like this one baked with amaretto, cherry and a little bit of easy. 

Although, I bet the cherries would be happy to partner up with grated bittersweet chocolate.

But back to the chocolate-less cookies. My best advice for these is to make sure you find some really good maraschino cherries because the flavor matters. I usually look for this one and if I can find a decent price these will not disappoint.

The easiest way to make the cookies is to roll the dough into generous tablespoon-sized balls and chill for a little while. Right before baking, flatten them slightly. Then bake. If you want dressy cookies, flatten them and then use a fluted cookie cutter to pretty up the edges. Once done, gather the scraps of dough and make a few more cookies.

But if you just want cookies in a hurry, skip the cutting part and bake the flattened dough balls.

Want an indulgent treat? Crumble up a cookie on top of a dish of chocolate ice cream – cherries already included.

See how I worked chocolate in here, again? Pretty stealthy, huh?

Cookies. It’s what’s for dessert. For cookie monsters everywhere.

Amaretto Cherry Shortbread Cookies. Because easy is good.

Amaretto Cherry Shortbread Cookies
  • 100 grams superfine sugar (1/2 cup)
  • 196 grams Spectrum shortening (1 cup minus 2 tablespoons)
  • ½ teaspoon kosher salt
  • ½ teaspoon almond flavoring
  • 1 tablespoon kirsch (optional, but really good)
  • 1 tablespoon amaretto (optional, but good)
  • 1 tablespoon maraschino cherry juice
  • 195 grams Canteen blend flour (1 ½ cups) (see note)
  • 200 grams blanched almond flour (2 cups)
  • 175 grams maraschino cherries, chopped (1 cup)
  1. Preheat oven to 350°F. Line two baking sheets with parchment paper. In a large bowl blend together sugar and shortening until combined. Add salt, almond flavoring, kirsch, amaretto and cherry juice and mix to combine. In a small bowl whisk together flour and almond flour. Add to the large bowl and stir to combine until the dough comes away from the sides of the bowl. Fold in chopped cherries.
  2. Scoop into tablespoon sized balls and chill for an hour. Place on baking sheet about 11 to one sheet. Flatten slightly. Bake 11-13 minutes or until the edges are golden brown. Remove cookies to a rack to cool completely. They are crumbly when warm and more sturdy as they cool. Makes about 3 dozen.
For info about the Canteen blend see About Flour.