Ingrédients pour Cherry Chocolate Shortbread Cookies
- 1 cup (2 sticks) unsalted butter, softened
- Sugar
- Almond Extract
- 2 ½ cups all-purpose flour (or Eagle Mills All-Purpose Flour with Ultragrain for higher fiber)
- Cornstarch
- Cherries
- Bittersweet Chocolate
- Shortening
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Comment préparer Cherry Chocolate Shortbread Cookies
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a large bowl, cream together the softened butter and sugars until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Stir in the chopped cherries and chocolate chips.
- Drop rounded tablespoons of dough onto the prepared baking sheets, leaving some space between each cookie.
- Bake for 12-15 minutes, or until the edges are lightly golden brown.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
9g
Fat
10g
Carbs
2g
