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!
Notes
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.
