These cherry almond shortbread cookies are everything I want in a simple, unfussy bake: a tender, buttery shortbread base studded with tart dried cherries and slivered almonds, lightly browned around the edges and dusted with a whisper of powdered sugar. They feel both nostalgic and a little grown-up—perfect for afternoon tea, a holiday cookie swap, or when you need a reliable sweet that travels well.

My husband is the official taste-tester and declared these “holiday-level good” the first time I baked them. Our daughter calls them “pocket pies” because she insists on carrying two at once, and they’ve become my go-to for school teacher gifts and last-minute neighbor trays. I remember one winter evening when I underestimated how many my family would eat; I baked one batch thinking we’d have leftovers for a week, and they were gone by morning. Now I make a double batch without thinking—part practicality, part sweet habit.

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Why You’ll Love This Delish Cherry Almond Shortbread Cookies

– Buttery, melt-in-your-mouth shortbread that still holds a pleasant crumb—no fragile, falling-apart cookies here.
– Bright pop from tart cherries balanced by toasty, crunchy almonds for texture and depth.
– Simple pantry ingredients with a few small, thoughtful upgrades (good butter, real vanilla) that make a big difference.
– Keeps and travels beautifully, so it’s great for gifting or taking to potlucks.

Behind the Recipe

This version grew out of wanting a shortbread that wasn’t one-note rich but had a lift from fruit and a nutty counterpoint. I learned that chopping the almonds slightly smaller than you think keeps the cookies even and pleasant to bite, and that folding in cherries at the very end prevents them from getting overworked and stained into the dough. Temperature matters: chilling the dough for a short rest firms it up for neat slices but letting the formed rounds sit at room temperature a few minutes before baking can encourage even browning. Lastly, don’t skip a gentle press on the top of each cookie before baking—that little ritual gives a uniform shape and a slightly crisper edge.

★Top Reader Reviews

These Delish Cherry Almond Shortbread Cookies are wonderfully buttery with a nice balance of cherry and almond flavors. I appreciated the subtle sweetness and the tender, crumbly texture, though I found chilling the dough a bit time-consuming. Overall, a delightful treat that’s perfect for sharing with friends.

– Allison

Shopping Tips

– Baking Basics (Flour/Sugar/Leaveners): Use all-purpose flour for the classic shortbread texture and superfine sugar or caster sugar if you can find it for a fine, even crumb.
– Fats & Oils: Buy the best unsalted butter you’re comfortable with—the butter flavor is front and center here, so quality matters more than in heavily spiced bakes.
– Nuts & Seeds: Pick whole slivered almonds or lightly toasted sliced almonds; fresh-tasting nuts make a noticeable difference in aroma and crunch.
– Produce/Fruit: Opt for unsweetened, unsulfured dried cherries if possible—they taste brighter and won’t add an off note to the dough.
– Sweeteners: If you want a slightly deeper sweetness, substitute part of the granulated sugar with light brown sugar, but don’t overdo it or you’ll lose that clean shortbread finish.

Prep Ahead Ideas

– Measure dry ingredients and toss cherries and almonds in a small bowl the day before; store in an airtight container or zip-top bag.
– You can make the dough and refrigerate it for up to 48 hours; bring it to a cold-but-sliceable consistency before cutting or scooping.
– Baked cookies freeze well: layer with parchment in a freezer-safe container for up to 3 months, then thaw at room temperature for an hour.

Time-Saving Tricks

– Pulse sliced almonds briefly in a food processor to save chopping time while keeping some texture contrast.
– Use a cookie scoop for uniform portions instead of rolling and cutting; they bake more evenly and faster this way.
– Lay out ingredients (mise en place) before creaming butter and sugar—shortbreads come together quickly, and having everything ready prevents overmixing.

Common Mistakes

– Overworking the dough: I did this once and ended up with tough cookies; mix until just combined and stop. If dough looks too stiff after resting, let it sit at room temperature 5–10 minutes before shaping.
– Skipping the chill: dough that’s too warm will spread into sad flat cookies—chill briefly to preserve shape.
– Using oily or old nuts: rancid almonds give an unpleasant back note; toast them lightly for freshness and flavor, and never use nuts past their prime.
– Overbaking: remove when edges are lightly golden—the centers will firm up as they cool for the ideal tender shortbread.

What to Serve It With

These cookies are wonderful with a cup of black tea, a milky latte, or a bright citrusy tea like Earl Grey. Serve alongside a soft cheese board (think mascarpone with honey) for a lovely dessert tray, or tuck them into small boxes with ribbon for neighbor gifts.

✔Tips & Mistakes

A quick tip: if you want perfectly even slices, chill the dough in a log shape wrapped in parchment, then slice with a sharp knife after 30–45 minutes. A common mistake is pressing too hard on the tops before baking—gentle is better to keep the crumb tender.

✔Storage Tips

Store in airtight containers in the fridge. It reheats beautifully, but if you sneak a bite cold straight from the container, it still works.

✔Variations and Substitutions

– Swap dried cherries for dried cranberries or chopped dried apricots for a different fruit note; reduce any added sugar slightly if using sweeter fruit.
– Replace half the all-purpose flour with almond flour for a richer, denser cookie—expect a slightly different texture, but the almond flavor will be amplified.
– Use lemon or orange zest for a citrus lift if you want brightness; add a splash of almond extract for an extra nutty perfume, but use it sparingly.
– For a gluten-free option, use a 1:1 gluten-free flour blend that contains xanthan gum; the texture will be a bit more tender but still delicious.

Frequently Asked Questions

Can I make these gluten-free?

Yes. Substitute a 1:1 gluten-free all-purpose flour blend that includes xanthan gum and follow the recipe as written; the cookies will be slightly more delicate but still very tasty.

How should I store them so they stay crisp?

Store completely cooled cookies in an airtight container at room temperature for up to a week, or refrigerate if your kitchen is warm. Add a piece of parchment between layers to prevent sticking.

Can I freeze the dough or baked cookies?

Absolutely. Freeze shaped but unbaked dough on a tray, then transfer to a freezer bag for up to 3 months; bake from frozen with an extra minute or two. Baked cookies freeze well too—thaw at room temperature.

My cookies spread too much—what happened?

That usually means the dough was too warm or the butter too soft. Chill the dough briefly before baking and make sure your oven temperature is accurate by checking with an oven thermometer.

Can I substitute other nuts for almonds?

Yes—walnuts or pecans work nicely for a more rustic texture, while hazelnuts add a toasty, aromatic note. Keep them roughly the same size for even baking.

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