What do you do when you have a small amount of Almond Flour in your pantry? You make these Almond Shortbread Fruit Cookies! I didn’t want the almond flour to go to waste and I just happened to be in a baking mood. Therefore, to kill two birds with one stone, these cookies came to be.
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Now, these cookies are very light and have that “melt in your mouth” texture. They are crumbly and very delicate, as with most shortbread cookies. I used Maraschino Cherry halves along with Strawberry and Apricot Preserves on these. A piping bag fitted with my 1M piping tip was used to pipe out the dough and you can find these items here and here.
If you prefer not to pipe them out, you can also use a cookie scoop and I personally love and use the ones by OXO. These scoops make rolling cookie dough much easier plus, it helps in keeping them the same size! When scooping out most of my cookies, I use this Small OXO Scoop but there’s also a great deal here if you want the set of three (small, medium & large) scoops. Or if you prefer, roll them up into small 1 inch balls with your own two hands.
Once scooped out, using your thumb or index finger, make a small indentation in the dough and fill with your choice of preserves. After you’ve done them all, pop the baking sheets into the fridge for about 15 minutes to firm up. Voila! They’re ready to bake.
Allow the cookies to remain on the baking sheet at least 10 minutes while cooling off before transferring them onto a cooling rack. Otherwise, you risk them falling apart. They’ll still be delicious in crumb form though should you be impatient. Like me. Don’t be like me.
And lastly a word of caution. The preserves will be piping hot right out of the oven! Just in case you’re thinking of consuming one right away, keep that in mind. And in case you were wondering … NO BIRDS were harmed in the making of these Almond Shortbread Fruit Cookies!
Almond Shortbread Fruit Cookies
Tender and crumbly shortbread cookies with a bit of fruit preserves.
- 3/4 cup Unsalted Butter room temperature
- 1 1/4 cup Flour, AP
- 1 cup Almond Flour
- 1/3 cup Cornstarch
- 3/4 cup Powdered Sugar
- 1/2 tsp Vanilla Extract
- 1/2 tsp Almond Extract
- 1 Egg room temperature
Prepare 2 baking sheets with parchment paper or silicone baking mats. If you will be using a piping bag, prepare that as well. Set aside.
In a separate bowl, sift both flours and cornstarch together. Set Aside.
In a mixing bowl, cream butter with sugar until smooth and creamy. Add extracts and egg. Continue mixing until well incorporated.
Slowing begin adding the dry ingredients with the mixer running on the lowest setting. Once half of the dry ingredients have been added, stop mixer and scrape bowl then resume with remaining portion.
Transfer a portion of the dough into the piping bag, if using. Whether piping, scooping or rolling the dough, space each two inches apart. Add your preserves or cherry halves. Refrigerate dough for 10-15 minutes.
Preheat oven to 325°F. When ready, bake cookies for 12-14 minutes. Remove from oven. Allow them to cool on baking sheet for 10 minutes before transferring over to a cooling rack. Enjoy!
Amount of cookies this recipe yields depends on the size you make them.
My cookies did not get that "golden brown" color but they were ready at the 13 minute mark. Keep in mind that every oven is different so baking time will vary.