Best 3 Dark Chocolate Cherry Almond Shortbread Cookie Recipes

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Indulge in a symphony of flavors with these Dark Chocolate Cherry Almond Shortbread Cookies, a delightful treat that tantalizes your taste buds. These cookies feature a buttery shortbread base studded with sweet dried cherries, roasted almonds, and rich dark chocolate chunks. The combination of textures and flavors creates a truly irresistible experience. Each bite offers a delightful crunch from the almonds, a burst of sweetness from the cherries, and a decadent richness from the dark chocolate, all perfectly balanced by the buttery shortbread. These cookies are perfect for any occasion, whether you're hosting a party, enjoying a cozy evening at home, or simply craving a sweet indulgence. With easy-to-follow instructions and readily available ingredients, these Dark Chocolate Cherry Almond Shortbread Cookies are a must-try for both experienced bakers and those just starting their culinary journey.

Here are our top 3 tried and tested recipes!

CHOCOLATE CHERRY SHORTBREAD COOKIES



Chocolate Cherry Shortbread Cookies image

Provided by Giada De Laurentiis

Categories     dessert

Time 1h55m

Yield 17 cookies

Number Of Ingredients 9

1 1/2 cups all-purpose flour
1/3 cup unsweetened cocoa powder
1/2 teaspoon pink peppercorns, crushed
1/2 teaspoon kosher salt
1 1/2 sticks (12 tablespoons) unsalted butter, at room temperature
1/3 cup plus 2 teaspoons sugar
2 egg yolks, at room temperature
1/4 cup dried cherries, chopped
1/4 cup semisweet chocolate chips

Steps:

  • In a medium bowl, whisk together the flour, cocoa powder, pink pepper and salt. Set aside.
  • Place the butter and 1/3 cup sugar in a large bowl and beat with an electric mixer until light pale and fluffy, about 2 minutes. Add the egg yolks and beat for an additional minute. In two additions, add the flour mixture, beating on low speed until just combined between additions. Pulse in the dried cherries and chocolate chips.
  • Place a piece of plastic wrap on a clean, dry surface. Transfer the cookie dough to the plastic wrap, form into a 2-inch-wide log, and wrap tightly. Refrigerate for at least 1 hour.
  • Preheat the oven to 350 degrees F.
  • Using a sharp, thin knife, cut the log into 1/3-inch-thick rounds. Set the cookies on an ungreased baking sheet, spaced 1 inch apart, and sprinkle evenly with the remaining 2 teaspoons sugar.
  • Bake until just set, 25 minutes. Cool the cookies completely on the baking sheet before removing to a wire rack.

ALMOND SHORTBREAD COOKIES



Almond Shortbread Cookies image

Serve these cookies with a cold glass of milk or crumbled over chocolate or vanilla ice cream.

Provided by Food Network

Categories     dessert

Time 1h25m

Yield 30 cookies

Number Of Ingredients 7

1 stick (8 tablespoons) unsalted butter
3/4 cup sugar
1 egg, beaten
1 drop almond extract
1 1/4 cup sifted all-purpose flour, plus extra to dust
3/4 cup ground almonds
Zest of 1 lemon

Steps:

  • In a large bowl, cream together the butter and sugar until light and fluffy. Stir in the beaten egg and extract. Add the flour, ground almonds and lemon zest and mix until the dough comes together.
  • Turn the dough out onto a floured surface and knead into a ball. Divide the dough in half and then roll each half into a log, about 1 1/2 inches in diameter. Wrap each log in plastic wrap and refrigerate for 1 hour (the dough can be frozen at this point for a later use).
  • Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper.
  • Remove the dough from the plastic wrap and slice into 1/4-inch-thick rounds. Place the cookies onto the prepared baking sheets and bake until golden brown at the edges, about 15 minutes. Let cool on the baking sheets for 3 or 4 minutes before transferring to wire cooling racks to cool completely, or just eat warm from the oven.

SALTED CHOCOLATE CHUNK SHORTBREAD COOKIES



Salted Chocolate Chunk Shortbread Cookies image

These wildly popular cookies were developed by Alison Roman for her cookbook, "Dining In: Highly Cookable Recipes." "I've always found chocolate chip cookies to be deeply flawed (to know this about me explains a lot)," she writes. "Too sweet, too soft, or with too much chocolate, there's a lot of room for improvement, if you ask me. But no one asked me, and rather than do a complete overhaul on the most iconic cookie known to man, I took all my favorite parts and invented something else entirely. Made with lots of salted butter (it has a slightly different flavor and a deeper saltiness than using just salt - I prefer unsalted butter everywhere else but here), the dough has just enough flour to hold it together and the right amount of light brown sugar to suggest a chocolate chip cookie."

Provided by Alison Roman

Categories     cookies and bars, dessert

Time 45m

Yield 24 cookies

Number Of Ingredients 9

1 cup plus 2 tablespoons/255 grams total salted butter (2¼ sticks), cold (room temperature if you're using a handheld mixer), cut into ½-inch pieces (see note)
1/2 cup/100 grams granulated sugar
1/4 cup/55 grams light brown sugar
1 teaspoon vanilla extract
2 1/2 cups/325 grams all-purpose flour (see Tip)
6 ounces/170 grams semi-sweet or bittersweet dark chocolate, chopped (not too fine; you want chunks, not little shards)
1 large egg, beaten
Demerara sugar, for rolling
Flaky sea salt, for sprinkling

Steps:

  • Line two rimmed baking sheets with parchment paper. Using a stand mixer fitted with the paddle attachment or an electric hand mixer, beat the butter, both sugars and vanilla on medium-high till it's super light and fluffy (3 to 5 minutes for a stand mixer; 6 to 8 for a hand mixer). Using a spatula, scrape down the sides of the bowl and, with the mixer on low, slowly add the flour, followed by the chocolate chunks, and mix just to blend. If necessary, knead the dough with your hands to make sure the flour is totally incorporated. At this point, the dough should be smooth and feel like Play-Doh with no pockets of flour.
  • Divide the dough in half, placing each half on a large piece of plastic wrap. Fold the plastic over so that it covers the dough to protect your hands from getting all sticky. Using your hands, form the dough into a log shape; rolling it on the counter will help you smooth it out, but don't worry about getting it totally perfect. (Don't be afraid to make them compact. Shortbread is supposed to be dense. That's part of why it's so good.) You can also do this using parchment paper, if you prefer, but plastic wrap is easier when it comes to shaping the log. Each half should form a 6-inch log, 2 to 2¼ inches in diameter. Chill until totally firm, about 2 hours.
  • Heat the oven to 350 degrees. Brush the outside of the logs with the beaten egg and roll them in the demerara sugar (this is for those really delicious, crisp edges).
  • Using a serrated knife, carefully slice each log into ½-inch-thick rounds (if you hit a chocolate chunk, slowly saw back and forth through the chocolate). If the cookies break or fall apart, just press them back together - the dough is very forgiving. Place them on the prepared baking sheets about 1 inch apart (they won't spread much). Sprinkle with flaky salt. Bake until the edges are just beginning to brown, 12 to 15 minutes. Let cool slightly before eating them all.

Nutrition Facts : @context http, Calories 267, UnsaturatedFat 6 grams, Carbohydrate 21 grams, Fat 20 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 12 grams, Sodium 135 milligrams, Sugar 9 grams, TransFat 1 gram

Tips:

  • Use high-quality chocolate: The quality of the chocolate you use will greatly affect the taste of your cookies. Look for a dark chocolate with a cocoa content of at least 70%.
  • Don't overmix the dough: Overmixing will make the cookies tough. Mix just until the ingredients are combined.
  • Chill the dough before baking: Chilling the dough will help the cookies hold their shape and prevent them from spreading too much.
  • Bake the cookies at a moderate temperature: Baking the cookies at a too high temperature will cause them to burn. Aim for a temperature of 350°F (175°C).
  • Let the cookies cool completely before serving: The cookies will continue to firm up as they cool. Let them cool completely before enjoying them.

Conclusion:

Dark chocolate, cherry, and almond shortbread cookies are a delicious and easy-to-make treat. They're perfect for any occasion, from holiday parties to casual get-togethers. With their rich chocolate flavor, tart cherries, and crunchy almonds, these cookies are sure to be a hit with everyone who tries them.

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