Cherry Chocolate Shortbread Cookies Recipe -
Cherry Chocolate Shortbread Cookies Recipe
  • READY IN 50 mins

Cherry Chocolate Shortbread Cookies

Recipe by  

"Shortbread cookies with chocolate chunks and dried cherries are drizzled with more chocolate in these irresistible treats."

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Ingredients Edit and Save

Original recipe makes 40 cookies Change Servings
  • PREP

    20 mins
  • COOK

    30 mins

    50 mins


  1. Mix butter, sugar and almond extract thoroughly using an electric mixer. Gradually blend in flour and corn starch. Add cherries and chocolate.
  2. Form into 1-inch balls and place on ungreased baking sheets. Pour sugar on a small plate; dip bottom of drinking glass in sugar and gently press down on each cookie to flatten.
  3. Bake in a preheated 300 degrees F oven for 20 to 30 minutes, or until bottoms begin to brown.
  4. Cool 5 minutes; remove to a wire rack to cool completely.
  5. For Drizzle: Place 2 ounces chocolate and shortening in a small resealable freezer bag. Microwave on HIGH for about 30 seconds, until chocolate is melted. Snip off corner and drizzle over cookies.
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Reviews More Reviews

Most Helpful Positive Review
Dec 11, 2011

Easy, pretty, and delicious. I recommend, as always, baking on parchment paper for easy cleanup and no sticking. I made the recipe exactly as written. Quadrupled it, in fact, for a cookie exchange. Once you've mixed the butter, sugar, and extract well, it's easiest to mix in the dry ingredients by hand.

Most Helpful Critical Review
Nov 07, 2012

I thought these were a pretty cookie. I also liked the idea of the flavor of chocolate and cherry. However, they were a little more crispy, than I liked, and I believe it was because of the sugar pressed on top. It was definitely unneeded. Also, I got asked by two different people if these cookies were chocolate raisin. I am not sure how to make them appear to be cherry to the eye. Maybe, some food coloring or cherry extract. I would have to mess with that. I made 1/2 recipe, to try it, and got 16 cookies using a cookie scoop. Not a repeat recipe, but interesting to try anyhow.


8 Ratings

Jan 17, 2012

Excellent! Normally I put cookie dough in the refrigerator in between batches but I do not recommend doing that with this recipe.

Oct 06, 2012

These were a hit with the family.

Oct 08, 2012

These are very good cookies! I only made a half a batch of them. I used Theo's Chipotle Spice Sipping Chocolate for the chocolate part and otherwise followed the recipe. I use my meat tenderizer side of the mallet for flattening my cookies to get the mottled look. These are easy and an interesting change for my cookie repertoire. Thanks for the recipe!

Oct 20, 2012

Very good shortbread recipe. I love chocolate and cherries together, but I didn't like them in a shortbread as much as I though I would. I would make these again, but I think either leave the cookies plain or add chopped pecans. Just a personal preference. Also, I did not use the icing from this recipe but instead used 'Chocolate Icing' by Linda Carroll and it worked out very well.

Dec 16, 2012

This is a very good recipe. The only changes I made were too add a touch more almond flavoring. I doubled the recipe as well and it came out beautifully. I'm sure they will be a big hit at christmas!

Oct 05, 2012

I'm rating this high because it looks very similar to a cookie I make at Christmas. I haven't tried this one but wanted to add a suggestion...I add macadamia nuts to mine and it's really good. Give it a try.


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  • Calories
  • 96 kcal
  • 5%
  • Carbohydrates
  • 10.8 g
  • 3%
  • Cholesterol
  • 12 mg
  • 4%
  • Fat
  • 5.5 g
  • 8%
  • Fiber
  • 0.5 g
  • 2%
  • Protein
  • 0.9 g
  • 2%
  • Sodium
  • 33 mg
  • 1%

* Percent Daily Values are based on a 2,000 calorie diet.

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