These buttery shortbread cookies are tinged with almond extract and studded with chopped cherries and semisweet chocolate. A chocolate drizzle on top is the perfect finishing touch since these aren’t overly sweet. My only complaint is that the dough was quite crumbly after mixing, so I chilled it for about an hour before forming balls. Delicious alone or served with coffee, the cookies are worth making and look festive for the holidays!
Cherry Chocolate Shortbread Cookies
1 cup butter, softened
1/2 cup sugar
1/2 tsp almond extract
2 cups flour
1/4 cup corn starch
1/2 cup dried cherries, chopped
1 ounce semisweet chocolate, finely chopped (about 1/4 cup)
1 Tbsp sugar
2 ounces semisweet chocolate, chopped
1 tsp butter
1/2 Tbsp low fat milk
Preheat oven to 300°F.
Beat butter, sugar, and almond extract in a large mixer bowl until light and fluffy. Combine flour and corn starch in a small bowl, blending with a whisk. Gradually add flour mixture to butter mixture. Stir in cherries and chocolate, then chill dough for an hour until firm enough to scoop into balls.
Form 1″ balls of dough and place on ungreased baking sheets. Pour sugar on a small plate; dip bottom of drinking glass in sugar and gently press down on each cookie to flatten. Bake for 25 to 30 minutes, or until bottoms begin to brown. Cool cookies on baking sheet for 5 minutes, then transfer cookies to a wire rack and cool completely.
To prepare drizzle, place chocolate and butter in a microwave-safe bowl and microwave for about 30 seconds, until chocolate is melted. Stir mixture vigorously with a whisk until smooth and thoroughly blended, adding milk if necessary. (Return to microwave for 30 seconds at medium heat if chocolate has not fully melted). Immediately drizzle over cooled cookies.
Yield – 3 1/2 dozen cookies (serving size: 1 cookie)
Calories – 90
Carbs – 11