Cherry Pecan Shortbread Cookies
A perfect shortbread cookie made with a twist! Cherries and pecans make this cookie standout, not to mention the best Valentine's Day cookie because they're pink!
- 2 sticks room temperature salted butter
- 1 cup white granulated sugar
- 1/2 cup maraschino cherries, drained and finely chopped
- 1 tsp almond extract
- 2 1/2 cups flour + a few tablespoons for rolling
- 1 cup pecans, finely chopped
- 1 pinch salt
Optional:
- 1/2 cup chocolate
- sea salt
In a mixer, blend butter and sugar until well combined. Finely chop cherries. Add cherries and almond extract to butter and sugar and mix until well combined (and dough is now 'pink'). With mixer on, slowly add in flour, finely chopped pecans and pinch of salt. Make sure to spatula the sides and incorporate everything together. Once everything is mixed well, wrap or put in bag and set in fridge for 2-4 hours.
Preheat oven to 350°. Remove dough from fridge, flour counter and roll dough until about 1/4 inch thick (depending on preference). Cut into preferred shape. Line a baking sheet with parchment paper and place on cut cookies. Bake for 9-11 minutes or until center or cookie is set. Remove from oven and transfer to cooling rack. Cool and enjoy!
**Optional**Melt 1/2 a cup of chocolate in microwave (stirring every 30 seconds or until melted). Dip half of each cookie in chocolate and sprinkle chocolate with a pinch of flaky sea salt.