I made these Delish Cherry Almond Shortbread Cookies because I like butter, cherries, and pretending I’m sophisticated when really I’m just trying to hide the cookie crumbs from my kids. They’re shortbread—so buttery it practically needs a tiny umbrella—and studded with tart cherries and toasted almonds for a snack that says “I bake” without requiring a pastry degree. Try them when you want something fancy enough for guests but forgiving enough for accidental over-browning (I’ve been there, it’s a personality trait now).

Speaking of disasters, my husband once proudly announced he’d help with “cookie duty” and proceeded to eat half the cherries while I measured. Then he tried to preheat the oven to “broil-cookie” and blamed me when everything came out looking like a tiny, sad hockey puck. The kids staged a flour snowball fight and then insisted the dog deserved a cookie too. I pretended to be mad, and then hid in the pantry with two perfectly imperfect cookies. Yes, this pan is too small. No, I won’t wash fewer dishes. We survived—and the cookies did, too.

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Why You’ll Love This Delish Cherry Almond Shortbread Cookies

– Buttery, crumbly shortbread that melts in your mouth instead of your dignity.
– Tart cherries cut the richness so you can have your buttery cake and eat it too.
– Crunchy toasted almonds add that “I definitely did something right” texture.
– Easy enough for a weeknight baking flex; fancy enough for bringing to a party and pretending you nailed it on the first try.

Time-Saving Hacks

– Use frozen tart cherries—thaw and pat dry. Faster grocery logic and less judgment about out-of-season fruit.
– Buy pre-sliced almonds or use almond slivers. Toasting still matters; it’s like aromatherapy for the oven.
– Mix cold butter cubes with a stand mixer instead of cutting by hand. Feels slightly illegal but saves time.
– Make dough the night before and slice chilled logs in the morning. You’ll look like an organized adult for approximately 3 minutes.
– Line one baking sheet while the other bakes. Fewer stops = fewer opportunities for cookie casualties. I still wash more dishes than I admit.

Serving Ideas

– Serve with a cup of strong coffee for breakfast because we’re adults who sometimes need sugar therapy before emails.
– Pair with a lightly sweetened almond milk latte for peak nut synergy.
– Serve with wine if the kids drove you nuts. Red is dramatic; white is denial.
– Stack them on a pretty plate for guests and act like your life is effortless. It’s performance art.
– Keep it simple: dunk in milk and call it a ritual.

What to Serve It With

Shortbread loves simplicity: tea (Earl Grey for drama, chamomile when you’ve had enough). Fresh fruit is a cute, lies-we’re-healthy side. If you want to be extra, a scoop of vanilla ice cream and a drizzle of warmed cherry compote will impress someone—probably you.

Tips & Mistakes

– Don’t overwork the dough: mix until it just comes together. Overmix and you’ll get… well, cookies with commitment issues.
– Chill the dough: shortbread hates being rushed. A quick rest in the fridge makes slicing cleaner and bakes sturdier.
– Watch the edges: they go from golden to fossilized real quick. Set a timer and actually check it.
– I once used almond meal instead of sliced almonds and ended up with sad texture—fine, but not the crunch we want.

Storage Tips

Store it in the fridge… if there’s any left. Cold midnight leftovers? Sometimes better than fresh. If you’re planning ahead: keep in an airtight container for up to a week, or freeze for up to a month—thaw on the counter and pretend it was fresh.

Variations and Substitutions

Swap whatever you want—sugar ↔ honey, soy sauce ↔ tamari, or skip steps and call it “deconstructed.” It still counts. Try these if you’re feeling adventurous: use pistachios instead of almonds for color drama; swap cherries for cranberries in winter; add orange zest if you’re trying to look seasonal. Want gluten-free? Use a 1:1 gluten-free flour blend and give it a little extra love (and a longer chill time).

Frequently Asked Questions

I can’t have gluten… will this still work?

Yep. Use tamari or coconut aminos. You’ll survive and still brag about it online.

Do I have to peel the pineapple first?

Unless you enjoy chewing bark… yes, peel it. Your teeth will thank you.

Can I use canned pineapple instead of fresh?

Sure. Just drain it well or enjoy syrup soup. Still tasty, though.

How sweet is this? Can I tone it down?

Absolutely. Cut the sugar—or don’t, and embrace the sugar rush.

What if I skip the sesame oil?

Then you’ll miss the nutty vibe, but relax—it’s still food. You’ll live.

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