Cherry Chocolate Shortbread Cookies

Makes: 3-1/2 dozen
Prep Time: 20 minutes
Cook Time: 20 to 30 minutes
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Cookie Dough:

1 cup butter, softened (no substitutions)
1/2 cup sugar
1/2 teaspoon almond extract
2 cups all-purpose flour
1/4 cup Argo® or Kingsford's® Corn Starch
1/2 cup finely chopped Sunsweet® Cherries
1 ounce (about 1/4 cup) bittersweet or semi-sweet chocolate, finely chopped
1 tablespoon sugar


2 ounces bittersweet chocolate, roughly chopped
1 teaspoon shortening


  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°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.

    Drizzle: Place 2 ounces chocolate and shortening in a small resealable plastic bag. Microwave on HIGH for about 30 seconds, until chocolate is melted. Snip off corner and drizzle over cookies.


For higher fiber, try using Eagle Mills® All-Purpose Flour with Ultragrain®.