These easy slice-and-bake Cherry Shortbread Cookies will bring joy to cookie lovers of all ages. The cookies are rolled in pecans, then dipped in chocolate for a finishing touch.
We are in love with slice-and-bake cookies, imperfections and all! Since these cookies are rolled and shaped into logs, they are not perfect circles, squares or whatever shape you roll the log into.
Their irregularity is part of their charm. Dipped in chocolate, then sprinkled with a few pecans, they are sure to delight the cookie-lovers grazing at the Christmas dessert table.
For a full ingredients list and quantities, scroll to the full recipe card with instructions at the bottom of the page.
- butter - use salted butter in this recipe, softened at room temperature.
- powdered sugar - the powdered sugar is not sifted when measured.
- all-purpose flour
- vanilla & almond extract
- semisweet chocolate
- glacé cherries
Line two baking sheets with parchment paper. The oven temperature to bake these cookies is 300*F. You will not have to preheat the oven until you get to step 7 while the dough is chilling for the final chill.
In a large mixing bowl, or bowl from a stand mixer, cream together butter, powdered sugar, vanilla extract and almond extract. Beat until light and fluffy.
I like to do the remaining steps by hand. Add in the all-purpose flour and stir just until combined. You may find it easier to mix with clean hands. Mix until a soft dough forms.
Gently fold in the glacé cherries just until combined.
Divide dough into three equal portions and roll each portion into a log. Wrap with plastic wrap and refrigerate for 20 minutes.
Next, unwrap the logs and roll each of them into the coarsely chopped pecans. The pecans do not need to coat the entire surface. Roll them a few times, reserving some of the remaining pecans to sprinkle on top of the melted chocolate for garnish.
Wrap again in plastic wrap and refrigerate for 10 to 15 minutes, until firm enough to slice.
Cut dough log into ¼" thick slices and place one inch apart on prepared baking sheets.
Bake in 300°F oven for 17 to 20 minutes. Cool for a few minutes on baking sheets, then transfer to wire cooling rack.
Once cookies have cooled completely, melt chocolate in microwave for 30 seconds, being careful not to overheat it. Stir until chocolate is completely melted.
Working quickly, dip half of each cookie into chocolate and set on wire rack or parchment paper. Sprinkle some of the cookies with additional pecans.Print