Discover the joy of baking with this Melt In Your Mouth Cherry Shortbread recipe, a delightful treat perfect for any occasion. This recipe offers a quick and easy way to create a buttery, crumbly shortbread bursting with the sweet, tart flavor of cherries.
Key Ingredients for Melt In Your Mouth Cherry Shortbread
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/4 teaspoon salt
- 1 cup unsalted butter, softened
- 1/2 cup dried cherries, finely chopped
How to Make Melt In Your Mouth Cherry Shortbread
Whip up a batch of pure bliss with this incredibly easy Melt In Your Mouth Cherry Shortbread. In under 15 minutes of prep time, you’ll have a delightful cookie that’s both satisfyingly crumbly and wonderfully flavorful, perfect for a cozy afternoon or a special gathering.
Step-by-Step Instructions
Step 1: Preheat and Prepare
Preheat your oven to 325°F (160°C). Line a baking sheet with parchment paper. This prevents sticking and makes for easy cleanup.
Step 2: Combine Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, granulated sugar, and salt. Ensure these dry ingredients are well combined for an even flavor distribution.
Step 3: Cream the Butter
In a large bowl, using an electric mixer or a sturdy whisk, cream the softened unsalted butter until it’s light and fluffy. This process incorporates air, which contributes to the shortbread’s tender texture.
Step 4: Add Dry Ingredients to Butter
Gradually add the dry ingredient mixture to the creamed butter. Mix on low speed until the ingredients are just combined, forming a cohesive dough. Be careful not to overmix, as this can result in tough shortbread.
Step 5: Incorporate Cherries
Gently fold in the finely chopped dried cherries. Ensure they are evenly distributed throughout the dough for consistent bursts of cherry flavor in every bite.
Step 6: Shape the Shortbread
Turn the dough out onto a lightly floured surface. You can either pat the dough into a circle about 1/2-inch thick and cut it into wedges, or you can roll it out to about 1/2-inch thickness and use cookie cutters to create shapes. For a rustic feel, simply divide the dough into two portions, shape each into a log about 1.5 inches in diameter, wrap in plastic wrap, and chill in the refrigerator for 30 minutes. After chilling, slice the logs into 1/2-inch thick rounds.
Step 7: Bake to Perfection
Place the shaped shortbread cookies on the prepared baking sheet, leaving a little space between them. Bake for 20-25 minutes, or until the edges are lightly golden and the centers are set. The exact baking time will depend on the thickness of your shortbread.
Step 8: Cool and Enjoy
Let the shortbread cool on the baking sheet for a few minutes before carefully transferring them to a wire rack to cool completely. Once cooled, they are ready to be enjoyed!
Why You’ll Love This Melt In Your Mouth Cherry Shortbread
You’ll absolutely adore this Melt In Your Mouth Cherry Shortbread for its exquisite buttery texture that literally melts on your tongue. The burst of sweet and slightly tart dried cherries adds a wonderful complexity, elevating it beyond a simple shortbread. Making this at home saves money compared to purchasing specialty cookies, and it’s incredibly straightforward, making it a perfect bake for beginners and seasoned bakers alike.
Unlike a plain sugar cookie, these come alive with the bright flavor of cherries, offering a sophisticated yet comforting taste. If you’ve ever enjoyed classic shortbread but craved a little something extra, this is your answer! Go ahead and give this delightful recipe a try – your taste buds will thank you!
Storing and Reheating Tips
To keep your Melt In Your Mouth Cherry Shortbread tasting as delightful as the day you baked it, proper storage is key. Once completely cooled, store the shortbread in an airtight container at room temperature. It will stay fresh and maintain its delightful crumbly texture for up to 5-7 days. Avoid storing them with other baked goods that might have strong odors, as shortbread can absorb them. If you find yourself with an abundance and want to enjoy them for longer, you can freeze them. Layer them between parchment paper in a freezer-safe container or bag, and they’ll keep for up to 2-3 months. To thaw, simply bring them to room temperature for a few hours. Reheating isn’t typically necessary as they are best enjoyed at room temperature, but if you desire a slightly warmer cookie, a few seconds in a very low oven (around 200°F/95°C) can enhance the butter flavor.
Final Thoughts
This Melt In Your Mouth Cherry Shortbread is a true testament to the beauty of simple ingredients. Whip up a batch to experience pure, buttery bliss with a delightful cherry surprise, and share the joy with those you love.
Melt In Your Mouth Cherry Shortbread
Ingredients
Equipment
Method
- Preheat your oven to 325°F (160°C). Line a baking sheet with parchment paper. This prevents sticking and makes for easy cleanup.
- In a medium bowl, whisk together the all-purpose flour, granulated sugar, and salt. Ensure these dry ingredients are well combined for an even flavor distribution.2 cups all-purpose flour, 1/2 cup granulated sugar, 1/4 teaspoon salt
- In a large bowl, using an electric mixer or a sturdy whisk, cream the softened unsalted butter until it’s light and fluffy. This process incorporates air, which contributes to the shortbread’s tender texture.1 cup unsalted butter
- Gradually add the dry ingredient mixture to the creamed butter. Mix on low speed until the ingredients are just combined, forming a cohesive dough. Be careful not to overmix, as this can result in tough shortbread.2 cups all-purpose flour, 1/2 cup granulated sugar, 1/4 teaspoon salt, 1 cup unsalted butter
- Gently fold in the finely chopped dried cherries. Ensure they are evenly distributed throughout the dough for consistent bursts of cherry flavor in every bite.1/2 cup dried cherries
- Turn the dough out onto a lightly floured surface. You can either pat the dough into a circle about 1/2-inch thick and cut it into wedges, or you can roll it out to about 1/2-inch thickness and use cookie cutters to create shapes. For a rustic feel, simply divide the dough into two portions, shape each into a log about 1.5 inches in diameter, wrap in plastic wrap, and chill in the refrigerator for 30 minutes. After chilling, slice the logs into 1/2-inch thick rounds.
- Place the shaped shortbread cookies on the prepared baking sheet, leaving a little space between them. Bake for 20-25 minutes, or until the edges are lightly golden and the centers are set. The exact baking time will depend on the thickness of your shortbread.
- Let the shortbread cool on the baking sheet for a few minutes before carefully transferring them to a wire rack to cool completely. Once cooled, they are ready to be enjoyed!