Cherry Almond Shortbread Sparkler Cookies

To give you an idea of the ones I sent him, here’s another great shortbread recipe! Yes, shortbread cookies are made of butter, thus your need to be careful and only make them when you have friends to share them with. But this recipe is reduced in sugar and incorporates wholesome almonds and antioxidant-rich unsweetened dried cherries.

The ones for my dad were full-sugar and didn’t have cherries, but you get the idea. These ones are just as sure to please.

1 stick (8Tbs) unsalted butter, room temp.

¼ cup powdered sugar

3 Tbs. Splenda

½ tsp. vanilla extract

¼ tsp. almond extract

1 cup flour (I use spelt)

1/3 cup almond meal

¼ tsp. salt

1 Tbs. unsweetened dried cherries

sparkling sugar or raw sugar (optional)

~Preheat oven to 325 degrees F and prepare two baking sheets with parchment or silicone mats.

~Use a sharp knife to cut the dried cherries into tiny pieces. Set aside. Pour the sparkling (or raw) sugar into a small dish and set aside)

~In the bowl of your mixer, cream the butter, powdered sugar, and Splenda. Then, add the vanilla and almond extracts. When the batter is light and fluffy, slow the mixer down and add the flour, almond meal, and salt. When the dough is fully mixed, mix in the dried cherry pieces.

~Use a teaspoon to scoop the dough; roll the dough between your palms quickly to form a ball, then dip one side of the ball in the sparkling sugar.  Place the ball onto the baking sheet, and use the palm of your hand to slightly flatten the ball. Repeat until all of the dough is used. Bake for 14-16 min or until the edges of the cookies are golden brown. Let cool on a wire rack then use a spatula to carefully remove the cookies from the cookie sheet. Enjoy!