Coconut Almond Cherry Shortbread Cookies are tender, buttery cookies with lovely cherry flavor! This recipe for almond shortbread cookies is made with juicy cherries, coconut & sliced almonds.
Cookie dough: Begin by creaming the butter and sugar in a large bowl with an electric mixer or stand mixer, until the mixture is light and fluffy.
Add the almond extract and cherry extract (if desired) and mix again.
Next, add in the flour, baking powder, and the salt and stir to combine. Mix together until a soft dough forms.
Lastly, stir in the chopped cherries and the coconut flakes until all the ingredients are well distributed.
Chill dough: Divide the dough in half and lay out on two pieces of wax paper. Then, form each ball of dough into an 8 inch long log. Wrap the logs of dough in the wax paper and put in the refrigerator to chill for at least 4 hours, or overnight.
Bake: Once the dough has chilled and you are ready to start baking, get the oven preheating to 300 degrees F.
Grab the cookie dough from the fridge, un-wrap it & cut the dough logs into ¼ inch thick slices with a knife.
Place the cookie slices on baking sheets lined with parchment, at least 2 inches apart. Then, sprinkle the tops of each cookies with turbinado sugar (if desired) and a few slices of almonds.
Place the cookies in the preheated oven and bake for 25-30 minutes or until they are a pale golden color. Let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack to finish cooling. Serve and enjoy!
Notes
Coconut Almond Cherry Shortbread Cookies make a wonderful treat for the holidays and cookie exchanges too. This recipe for almond shortbread cookies is simple to make, with some chilling time for the dough, they come out tasting amazing!