Description

Deliciously buttery shortbread cookies filled with sweet dried cherries and creamy white chocolate chips, perfect for holiday baking or any time of year.

Ingredients

Units Scale

1 cup (2 sticks) unsalted butter, softened
3/4 cup powdered sugar
1/2 teaspoon almond extract
2 1/4 cups all-purpose flour
1/2 teaspoon salt
3/4 cup finely chopped dried cherries
3/4 cup white chocolate chips or chunks

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Instructions

Preheat oven to 325°F (165°C). Line baking sheets with parchment paper.
In a large bowl, cream the softened butter and powdered sugar until light and fluffy.
Mix in almond extract.
Gradually add the flour and salt, mixing until combined.
Stir in the chopped dried cherries and white chocolate chips.
Shape the dough into 1-inch balls and place them 2 inches apart on prepared baking sheets. Flatten slightly with the bottom of a glass.
Bake for 12–15 minutes, or until the edges are just lightly golden.
Cool on the baking sheet for 5 minutes before transferring to wire racks to cool completely.

Notes

Chill the dough for 30 minutes if it’s too soft to handle.
Use a cookie scoop for evenly sized cookies.
Store in an airtight container for up to a week.

Nutrition

Serving Size: 1 cookie
Calories: 120
Sugar: 6g
Sodium: 40mg
Fat: 7g
Saturated Fat: 4g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 13g
Fiber: 0g
Protein: 1g
Cholesterol: 15mg