Chocolate Cherry Shortbread Cookies

Chocolate Cherry Shortbread Cookies

I’m a fairly picky cookie person. The dough to chip ratio must not exceed my liking. I can’t stand when there are TOO many chocolate chips in a cookie (yes, this is totally possible). Plus, too fluffy of a cookie is not okay (this happened once when I subbed greek yogurt for half of the butter), nor is too flat a cookie.

Where I’m going with this is that I absolutely love these cookies.

Probably because they have a healthy serving of buttah and almond extract in them. I wouldn’t mind bathing in the almond extract if it wasn’t $5 for a tiny jar.

They remind me of a tea cookie with a couple ‘bonuses’. They have a secret, not so secret anymore, ingredient in them.

Corn flakes. This adds a very subtle crunch to this already awesome cookie.

Since the cherry chips can often take over many flavors, this dense, crumbly, buttery cookie is the perfect match for them!

Being a shortbread cookie, they will hold their shape while being baked so I added a little crisscross pattern with a fork to flatten the cookies out a bit.

 

Chocolate Cherry Shortbread Cookies
 
Prep time
Cook time
Total time
 
You will love these little cookies, the corn flakes add a subtle crunch and the cherry chips mesh perfectly with this awesome shortbread cookie recipe!
Author:
Serves: 30
Ingredients
  • 1 cup butter, softened
  • ¼ cup light brown sugar
  • ¼ cup granulated sugar
  • 1 egg yolk
  • 1 teaspoon almond extract
  • 2¼ cups all-purpose flour, sifted
  • ⅛ teaspoon salt
  • ¾ cups corn flakes, crumbled
  • ⅓ package Log House Cherry Chips (or desired amount)
  • 8 oz. Chocolate CANDIQUIK Coating
Instructions
  1. Preheat oven to 350°F.
  2. In large bowl combine butter and sugars; beat until creamy. Mix in egg yolks and almond extract.
  3. Sift flour and salt together; gradually add to butter mixture and stir to combine.
  4. Fold in corn flakes and desired amount of cherry chips.
  5. Scoop into tablespoon sized balls and place on baking sheets; flatten in crisscross pattern with fork and bake 12-14 minutes or until golden brown.
  6. Once cookies are completely cooled, melt Chocolate CANDIQUIK in Melt & Make Microwaveable Tray according to package directions.
  7. Dip half of each cookie in melted coating and place on wax paper to dry.

 

Cherry Chocolate Shortbread Cookies | @candiquik

Hope you enjoy these as much as I do time and time again!

 

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Cherry Stuffed Chocolate Cake Bites | @candiquik

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