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Cherry Pie Shortbread Cookies

Cherry Pie Shortbread Cookies

Every once in a while, Ryan and I discover something about each other that we didn’t already know and we call them little known facts. Well here is a little known fact about me, I love cherry pie filling. Homemade, from a can, I don’t discriminate, I could seriously eat it plain on a spoon. My mom used to make this dessert when I was little called cherry delight, and I have no recollection of what was in it, but I know it involves cherry pie filling and it was the best. (Mom, I need some cherry delight, ASAP)

Cherry Pie Shortbread Cookies
So when I saw cherry pie cookies popping up around Pinterest, I knew that this was something I needed to make right away. After looking at a few recipes, I decided to take a different route from what I saw and make the base of the cookie a shortbread, which is my absolute favorite cookie.
After baking up a batch of these, I knew I had a match made in heaven. The sweet tang of the cherry plus the buttery shortbread is the absolute perfect combination. When you top these with a vanilla glaze, you just put them over the top. I had planned to freeze these for Christmas, but I ate so many yesterday that they might not make it!
These are the ultimate Christmas cookie. They look beautiful and taste even better!
Cherry Pie Shortbread Cookies
Shortbread recipe adapted from: Sally’s Baking Addiction
Ingredients:
For the cookies:
2 cups, plus 3 tbsp. flour
1 cup butter, at room temperature
2/3 cup white sugar
1 1/2 tsp. vanilla extra
1 can cherry pie filling
For the glaze:
1 cup powdered sugar
1 tbsp. milk
1 tsp. clear vanilla extract
In the bowl of a stand mixer fitted with the paddle attachment, cream the butter until light and fluffy, about 1 minute. With the mixer running on medium speed, add in the sugar and vanilla. Beat to combine, about 1 minute. Scrap down the sides of the bowl and then slowly add in the flour, with the mixer running on low. Beat until a soft dough is formed. Remove dough from the bowl and wrap tightly in plastic wrap. Refrigerate at least 2 hours. (The longer you refrigerate the less your cookies will spread.)

Remove your cookies from the fridge (the dough will be very hard) and preheat your oven to 300 degrees. Split your dough ball into small tablespoon size pieces. Roll each piece into a ball and then use your thumb to make an indentation in the ball. Work quickly because you don’t want your dough to get warm. Fill each indentation with a teaspoon of cherry pie filling. Bake cookies 18-20 minutes or until set, but not brown. Shortbread tastes best when still a little soft.

Remove cookies from the oven and let them cool completely. Wait at least half an hour to glaze.

To prepare the glaze, whisk together the sugar, milk, and vanilla until smooth. Use a spoon to drizzle glaze onto the cookies.

Cookies can be stored at room temperature or you can freeze them for later! Enjoy!

 

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Comments

  2. Awesome brother-in-law absolutely loves cherry just like you, he’s a cherry fanatic if you will..?so if you got more great recipes that involve cherries, post, post, post. Thaks for sharing.

    Reply

  4. I have been looking for a new recipe for this year’s Christmas cookie exchange. Thanks to you..i have found it!! So Christmasy looking.

    Reply

  5. My husband dtools over Thumbprint cookies and i hate rhaspberry but i LOVE cherry anything . I will definately be making these . They look delicious ! Thanks for sharing 🍒

    Reply

  7. These sound so good. I made them instead of going out in the single digit temperature. What a wise decision, they are fabulous!

    Reply

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