Grammy's Kitchen · Shortbread · Cherry Almond Shortbread Cookies
One of 67 shortbread recipes we measured
from sallysbakingaddiction.com
11 cooks on sallysbakingaddiction.com rate it 4.5★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 67.
| this recipe | typical | |
|---|---|---|
| fat | 95% | 86% |
| total sugar | 56% | 56% |
| salt | 0% | 1% |
| mix-ins | 148% | 0% |
| flour strength | 1.0 | 1.0 |
Adapts cleanly: dairy-free, egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 170 g | 3/4 cup (12 Tbsp; 170g) unsalted butter, softened to room temperature |
| 134 g | 2/3 cup (134g) granulated sugar |
| 4 g | 1 teaspoon pure vanilla extract |
| 2 g | 1/2 teaspoon almond extract |
| 1 Tablespoon (15ml) maraschino cherry juice | |
| 250 g | 2 cups (250g) all-purpose flour (spooned & leveled) |
| 16 maraschino cherries (drained and chopped) | |
| 113 g | optional: 4 ounces white chocolate |
Method: 3 steps, published by sallysbakingaddiction.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“I double the amount of cherries and almond extract/add a couple minutes of cooking time as needed when the dough is very cold. When the bottoms of the cookies are a very slight tan color, I know they’re done. We make these every year and they are everyone’s fa” — a cook, 5.0★
“I thought these cookies were just ok. They lacked a lot of flavor. I always use Lor Ann’s almond emulsion (which is very strong) and in this recipe you couldn’t even taste it. With that being said , if I ever made this again, I would add more cherries and d” — a cook, 2.0★