Cherry almond shortbread cookies topped with a Hershey’s Kiss. These buttery shortbread cookies have so much flavor and taste remarkable with an extra drizzle of semi-sweet chocolate.
One of the most underrated ingredients in the baking world is almond extract. It has a sweet, aromatic flavor reminiscent of amaretto (yum) and pairs well with apricots, peaches, and vanilla. A touch of almond extract can turn a regular cherry pie into an unforgettable dessert and a shortbread cookie into an “omg I need this recipe” …recipe.
That being said, this magical little extract is incredibly potent. Though it can do wonders to a bowl of sprinkle laden puppy chow, almond extract can most definitely be overused. The beauty is in the balance. Finding just the right amount to transform your cookies from good to great. And it’s exactly what makes today’s positively pink recipe outstanding. The subtle kiss of almond extract. The chocolate drizzle helps too.
Don’t they just scream Valentine’s Day? Valentine’s Day!
You may recognize these cookies– they’re the same cookie base recipe as my recent cherry almond shortbread cookies–> I made those 3-4 times over the holidays because the only thing better than their taste is their color. There’s just something about pink cookies. So, I made them again adding a Valentine’s Day twist. A chocolate kiss. ♥ Muah.
These are shortbread cookies. I’ve never been a huge fan of shortbread– a little too boring, much too dry, way too buttery, and borderline “blah.” That was until I had shortbread the right way. Baked correctly, shortbread can be crisp yet soft. Crumbly, yet moist. Dense, yet light. Basically when shortbread is done right, it is anything but plain.
Shortbread cookies are unique from other cookies in that they do not contain eggs or a leavening agent. Some recipes may call for baking powder, but I choose to leave it out. Same reason why I do not leaven brownies– you want to avoid an airy texture. We want dense. Butter makes the cookies incredibly rich and flavorful; there is definitely no subbing margarine here. Sugar sweetens, flour gives structure. These 3 ingredients create a remarkable base that can be flavored any which way. And almond cherry is one of the best.
Though the almond flavor is balanced and lovely, the cherry flavor shines bright. Both maraschino cherries and cherry juice go into the cookie dough. Tons of little cherry pieces speckled throughout every cookie. See:
As I mentioned in my other shortbread cookie post, be careful baking these pink cookies (1) from a texture standpoint, overbaking shortbread cookies strips their tender, soft texture. And you’re left with hard cookies. Not crumbly. Just hard. And (2) from an appearance standpoint. Overbaking will leave brown dark spots on top of the cookies. A brown-ish underside (and edge) to these cookies is normal because, well, they are cookies.
Once the cherry almond cookies are baked, it’s time to adorn them with chocolate… my favorite part about Valentine’s Day. Press a Hershey’s Kiss or a chocolate heart (festive cuteness overload) into the tops of the baked cookies, finish with an optional-but-encouraged chocolate drizzle, and swoon. You just fell in love.
Heart them. In all their almond cherry chocolate 1 bowl glory.
Follow me on Instagram and tag #sallysbakingaddiction so I can see all the SBA recipes you make. ♥
Cherry almond shortbread cookies topped with a Hershey's Kiss. These buttery shortbread cookies have so much flavor and taste remarkable with an extra drizzle of semi-sweet chocolate. This cookie dough must be chilled, so plan accordingly.
Tag @sallysbakeblog on Instagram and hashtag it #sallysbakingaddiction.
and these Peanut Butter Sweethearts!