Cherry Centered Meltaway Shortbread Cookies

Ingredients

For the Shortbread Cookies

• 1 cup (226 g) unsalted butter, softened
• 1/2 cup (60 g) powdered sugar
• 1 teaspoon vanilla extract
• 1/4 teaspoon almond extract, optional
• 2 cups (250 g) all-purpose flour
• 1/4 teaspoon salt

For the Cherry Centers

• 1/3 to 1/2 cup cherry preserves, cherry jam, or cherry pie filling
• 1 teaspoon cornstarch, optional, if using a thin cherry jam
• 1 tablespoon powdered sugar, optional, for finishing

Instructions

Step 1: Prepare the Oven

1. Preheat your oven to 350°F (175°C) .
2. Line one or two baking sheets with parchment paper or silicone baking mats. This prevents the delicate cookies from sticking and also makes cleanup easier.

Step 2: Cream the Butter and Sugar

1. Place the softened butter in a large mixing bowl.
2. Add the powdered sugar and beat together for about 2–3 minutes , until the mixture becomes smooth, creamy, and slightly fluffy.
3. Do not rush this step. Properly creamed butter helps create the tender texture that makes shortbread so delicate.
4. Add the vanilla extract and almond extract, if using, and mix until incorporated.

Step 3: Add the Dry Ingredients

1. In a separate bowl, whisk together the all-purpose flour and salt.
2. Gradually add the flour mixture to the butter mixture.
3. Mix on low speed just until the dough comes together.
4. The dough should be soft and tender but not excessively sticky. Be careful not to overmix because too much mixing can develop gluten and make the cookies less tender.

Notes

Store the cooled cookies in an airtight container at room temperature. They are best enjoyed within several days for maximum freshness. Place parchment paper between layers to prevent the cherry centers from sticking to other cookies. For longer storage, the baked cookies can also be frozen in a well-sealed freezer-safe container. Allow them to thaw at room temperature before serving.