CookiesScandinavianEasy

30-Minute Tart Cherry and Almond Shortbread Rounds

Name: 30-Minute Tart Cherry and Almond Shortbread Rounds
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: 24 servings
Cuisine: Scandinavian
Ingredients: 6 oz (170 g) unsalted butter, cold, cut into small cubes; ½ cup (60 g) powdered sugar; ¼ tsp (1½ g) fine sea salt; ½ tsp (2½ ml) pure almond extract; 1½ cups (180 g) all-purpose flour; ¾ cup (100 g) dried tart cherries, roughly chopped; 1 tbsp (12 g) turbinado sugar (optional)

From the MyKitchenBank Kitchen

Crisp, buttery shortbread rounds studded with tart dried cherries and scented with almond extract, ready in just 30 minutes. These elegant cookies have the tender crumb of traditional shortbread with bright bursts of fruit flavor. Perfect for tea, gift-giving, or an afternoon treat.

Prep: 15 min
Cook: 12 min
Wait: 3 min
Total: 30 min
Makes: 24 cookies (2-inch rounds)

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Steps

Before you start

Use cold butter straight from the refrigerator—this is crucial for tender shortbread
Preheat your oven to 350°F (175°C) for at least 10 minutes
Line a large baking sheet with parchment paper
Have all ingredients measured and ready before you begin mixing

1
Cream butter and sugar
- In a large mixing bowl, combine the cold cubed butter and powdered sugar.
- Using a hand mixer on medium speed (or beating with a wooden spoon), cream together for 2–3 minutes until the mixture looks pale and fluffy, like wet sand.
- Don't overbeat, as you want to keep the mixture cool.
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Ready when: Mixture is pale and fluffy with a wet-sand texture
Tip: Keep your mixer speed moderate; overmixing develops gluten and makes shortbread tough instead of tender.
2
Add salt and almond extract
- Stir in the sea salt and almond extract using a rubber spatula until just combined, about 30 seconds.
- Mix gently to preserve the light texture.
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Ready when: Salt and extract are evenly distributed with no visible streaks
3
Fold in flour and cherries
- Add the flour and chopped tart cherries all at once.
- Using a rubber spatula, gently fold everything together with a few strokes until you have a cohesive dough with no visible dry flour.
- Do not overmix—the dough should still feel tender and crumbly at the edges.
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Ready when: Dough just comes together with cherry pieces evenly distributed
Tip: Overmixing develops gluten, which toughens shortbread. Stop as soon as the dough is barely combined.
4
Press and cut rounds
- Transfer the dough to a lightly floured work surface.
- Using your hands or a rolling pin, gently press the dough into an even ¼-inch thickness.
- Using a 2-inch round cookie cutter (or the rim of a glass), cut out rounds and place them on the parchment-lined baking sheet, leaving about 1 inch between each cookie.
- Gather scraps, gently press together, and cut again until all dough is used.
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Ready when: All dough is cut into rounds and arranged on the baking sheet
Tip: Keep dough cool; if it becomes soft or sticky, chill it for 2–3 minutes before cutting.
5
Sprinkle and bakeOven 350°F / 175°C
- If using turbinado sugar, lightly sprinkle about ⅛ teaspoon on top of each cookie for a subtle sparkle and texture contrast.
- Place the baking sheet in the preheated 350°F (175°C) oven and bake for 11–13 minutes, until the edges are just turning pale golden and the centers feel barely firm to a light touch.
- The cookies will firm up as they cool.
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Ready when: Edges are pale golden; centers feel just set but not hard
Tip: Shortbread continues to firm as it cools, so err on the side of underbaking. Overbaking makes them hard and dry.
6
Cool on pan
- Remove the baking sheet from the oven and place it on a heat-safe surface.
- Let the cookies cool on the pan for 3 minutes—this allows them to firm up just enough to handle without breaking.
- They will still be warm and slightly soft.
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Ready when: Cookies are firm enough to lift off the pan without breaking
Tip: Don't skip this resting time—moving them too soon will cause them to crack or shatter.
7
Serve
- Transfer the cookies to a wire rack or serving plate and enjoy warm or at room temperature.
- These are best eaten within a few hours of baking, when they have the most tender texture.
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Tip: Shortbread is at its most tender and delicious when still warm. Pair with tea or coffee.

Good to know

Tips

Cold butter is the secret to tender, crumbly shortbread. Never use softened butter—it creates cookies that spread and toughen.
Shortbread relies on proper mixing technique: cream butter and sugar just until fluffy, then fold in dry ingredients gently until barely combined. Overmixing develops gluten and toughens the dough.
Underbake slightly—the cookies continue to firm as they cool. Pulling them out when the centers still feel just barely set ensures a tender, melt-in-your-mouth texture.
For a Scandinavian touch, try adding a tiny pinch of cardamom (⅛ tsp) to the dough instead of almond extract, paired with the tart cherries.

Storage & reheating

Store in an airtight container at room temperature for up to 3 days. Shortbread is best enjoyed fresh but can be frozen in an airtight freezer bag for up to 1 month; thaw at room temperature for 30 minutes before serving.

Substitutions

dried tart cherries → Dried cranberries or dried blueberries. Use the same weight; cranberries will add a slightly sharper tang, while blueberries provide milder fruit flavor.
pure almond extract → Vanilla extract. Use the same amount. The cookies will have a classic vanilla shortbread flavor with less floral almond notes.
powdered sugar → Granulated sugar. Use the same weight (60g or ½ cup). The texture will be slightly less fine, but the cookies will still be tender.
turbinado sugar → Coarse sea salt or demerara sugar. For a salty edge, use a pinch of fleur de sel; for sweetness, use demerara. Both add visual appeal and textural contrast.