• Ingredients
  • Cookies:
  • 1 cup butter, softened (no substitutions)
  • 1/2 cup sugar
  • 1/2 teaspoon almond extract
  • 2 cups all-purpose flour
  • 1/4 cup Argo® OR Kingsford's® Corn Starch
  • 1/2 cup finely chopped dried cherries
  • 1 ounce bittersweet or semisweet chocolate, finely chopped
  • 1 tablespoon sugar
  • Drizzle:
  • 2 ounces bittersweet chocolate, roughly chopped
  • 1 teaspoon shortening


  • Mix butter, sugar and almond extract thoroughly using an electric mixer. Gradually blend in flour and corn starch. Add cherries and chocolate.
  • Form into 1-inch balls and place on ungreased baking sheets. Pour sugar on a small plate; dip bottom of drinking glass in sugar and gently press down on each cookie to flatten.
  • Bake in a preheated 300 degrees F oven for 20 to 30 minutes, or until bottoms begin to brown.
  • Cool 5 minutes; remove to a wire rack to cool completely.
  • For Drizzle: Place 2 ounces chocolate and shortening in a small resealable freezer bag. Microwave on HIGH for about 30 seconds, until chocolate is melted. Snip off corner and drizzle over cookies.

Nutritional Information

Amount Per Serving  Calories: 96 | Total Fat: 5.5g | Cholesterol: 12mg Powered by ESHA Nutrient Database Nutritional Information Cherry Chocolate Shortbread Cookies Servings Per Recipe: 40 Amount Per Serving Calories: 96

  • Total Fat: 5.5g
  • Cholesterol: 12mg
  • Sodium: 33mg
  • Total Carbs: 10.8g
  •     Dietary Fiber: 0.5g
  • Protein: 0.9g