- Snip any large pieces of fruit in the 1/4 cup cherry preserves. In a large mixing bowl beat the 1/4 cup preserves, butter, and almond extract with an electric mixer on medium speed until combined. Transfer butter mixture to a sheet of plastic wrap; shape mixture into a 6-inch roll. Wrap and freeze for 1 to 2 hours or just until firm.*
- Preheat oven to 325 degrees F. In a large bowl stir together flour, granulated sugar, and salt. Add butter mixture, breaking or cutting roll if necessary to fit into bowl. Using a pastry blender, cut butter mixture into flour mixture until mixture resembles fine crumbs and starts to cling. Form mixture into a ball and knead until smooth.
- Divide dough in half. On a lightly floured surface, roll each portion of dough to 1/4 inch thick. Using a 1-1/2- or 2-inch cookie cutter, cut out dough. Place cutouts 1 inch apart on an ungreased cookie sheet.
- Bake for 10 to 12 minutes for 1-1/2-inch cookies, 12 to 14 minutes for 2-inch cookies, or just until edges start to brown. Transfer cookies to a wire rack; cool.
- For glaze, in a medium microwave-safe bowl microwave 2 tablespoons cherry preserves on 50 percent power (medium) about 30 seconds or until melted. Snip any large pieces of fruit in preserves. Stir in powdered sugar until smooth. Stir in enough of the milk to reach spreading consistency. Spread glaze over tops of cookies. If desired, sprinkle with dried cherries. Let stand until glaze is set.
From the Test Kitchen
Don't freeze the butter mixture too long or it will be hard to cut in to flour mixture.
Layer cookies between sheets of waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze unglazed cookies for up to 3 months. To serve, thaw cookies, if frozen. Glaze cookies as directed.
Nutrition Facts (Cherry Shortbread)
- Per serving:
- 75 kcal ,
- 3 g fat
- (2 g sat. fat ,
- 0 g polyunsaturated fat ,
- 1 g monounsaturated fat ),
- 8 mg chol. ,
- 33 mg sodium ,
- 11 g carb. ,
- 0 g fiber ,
- 7 g sugar ,
- 1 g pro.