Ingredients
- 100 gStaffords Maraschino Cherries, without stem (about ½ jar)
- 300 gflour
- 225 gbutter, room temperature
- 85 gicing sugar
- Pinchsea salt
- 1 tspalmond extract
Made with Staffords
Shop the ingredients
Find the Staffords products for this recipe online.
Method
Drain the cherries and dry them well on paper towel. Roughly chop into little chunks, then toss with the flour and set aside.
In the bowl of a stand mixer fitted with a paddle attachment, cream the butter, icing sugar and salt until light and fluffy. Add the almond extract and mix.
Tip in the flour and cherry mixture. Turn the mixer to its lowest speed and mix just until a dough forms.
Divide the dough in half and shape into two logs. Wrap in cling film to help form a neat cylinder and chill for at least 1 hour, or until firm.
Preheat the oven to 180°C and line two baking trays with baking paper.
Slice the logs into cookies about 5 mm thick and place slightly apart on the trays.
Bake for 10 – 12 minutes. You do not want them to take on colour.
Cool on the tray for a few minutes, then transfer to a wire rack to cool completely. They are very fragile until fully cool. Enjoy with a cup of tea.
The dough freezes really well, so you can bake half and save the rest for shortbread emergencies.
