Almond & Cherry Shortbread Cookies

30 Nov

Almond & Cherry Shortbread Cookies with Vanilla Drizzle
For the  cookies:

1/2 cup unsalted butter, softened
1/2 cup + 2 tbsp sugar
1/2 tsp  vanilla extract
1/2 tsp almond extract
1/4 tsp ground cinnamon
1/4 tsp  fine sea salt
1 large egg
1 1/4 cups all-purpose flour
3/4 cup chopped  dried cherries
1/2 cup slivered, toasted, and chopped almonds

For the  icing:

2 3/4 cup sifted powdered sugar
2 tsp vanilla extract
3 tbsp  water

With a mixer beat butter, sugar, both extracts, cinnamon, and salt until fluffy.  Beat in egg.  Add flour and beat until blended.  Stir in almonds and cherries.

Shape into a log and cover with plastic  wrap.  Refrigerate for 2 hours.

After refrigerating, preheat oven to 350 degrees.  Cut 1/2 inch thick slices and bake about 15 minutes.  Allow to  cool completely.

Mix all icing ingredients. Using a fork, drizzle the cookies with the icing.  Allow to set 1 hour.
Shortbread Cookies
The  verdict:

I found this recipe on the Food Network site and decided to give it a whirl. Nothing in the recipe said anything about shortbread, but they certainly have that texture.  So, I call them shortbread cookies.  And they were a success!  I put dried cherries in half of the batter, and dried cranberries in  the other. The recipe is very versatile, so add your favorite goodies!  Makes  about 20-24 cookies. Enjoy!


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