Cherry & Spice Almond Shortbread Cookies

Cherry & Spice Almond Shortbread Cookies

     I surprisingly managed not to burn these cookies when I dropped everything in the kitchen to take pictures of Brenna with her visiting little squirrel friend.  Brenna lets me know when there is a creature outside of the window by chirping, that’s right I said chirping.  It’s the most interesting sound, somewhere between a bird’s chirp and a cricket rubbing its legs together; and she only makes that particular sound when she sees another animal or insect.  It’s a lot easier for me to bake cookies when she’s occupied with something else besides me. 
     I know y’all must be getting tired of seeing cookies; I know I am.  It’s Christmas though, and what better time to bake cookies.  It’s the one time of the year where calories don’t count, or at least we tell ourselves that they don’t.  The downside is that I seem to be spending most of my time in the kitchen, instead of enjoying the holiday season with friends and family.  At the very least, Brenna helps to make it interesting.


  • 1 Cup Unsalted Butter, Softened
  • 1/3 Cup Granulated Sugar
  • 1/3 Cup Light Brown Sugar
  • 1 Tablespoon Vanilla
  • 1/2 Teaspoon Salt
  • 2 Cups All-Purpose Flour
  • 1/2 (13-oz.) Jar of Cherry Preserves (Bonne Maman)
  • 1/4 Cup Sliced Almonds
  • 3/4 Cup White Morsels
  • 1 Tablespoon Crisco
  • 1/2 Teaspoon Ground Cinnamon

Bonne Maman Cherry Preserves


  1. Preheat oven to 350 degrees.
  2. Cream butter and sugars together for 2 minutes, on medium speed.
  3. Add vanilla; mix 30 seconds, on medium speed.
  4. Add salt; mix for 30 seconds, on medium speed.
  5. Add the flour a half a cup at a time, on low speed; mix just until incorporated.
  6. Shape dough into 1-inch balls.
  7. Place balls 2-inches apart on a Silpat or parchment paper lined baking sheet.
  8. Using your thumb, press an indentation into the center of each ball.
  9. Spoon preserves into the indentation of each cookie; top with almonds.
  10. Bake for 10 to 11 minutes, or until the edges are lightly browned.
  11. Cool cookies on cookie sheets for 3 minutes, before removing them to a wire cooling rack.
  12. Microwave white morsels with Crisco in a small bowl for 1 minute, stir mixture then microwave for 15 second intervals until melted; stirring in between each interval.
  13. Add cinnamon and mix well.
  14. Drizzle mixture over the cooled cookies with the tines of a fork or a plastic decorating squeeze bottle; allow cookies to set for two hours.
  15. Store the cookies in an airtight container.


  • Let the cookies bake until they are a medium golden color, which will make for a crunchier cookie. 
  • This recipe will make approximately 3 dozen cookies.


  • Replace vanilla with almond extract.
  • Substitute chopped walnuts for the sliced almonds.

Brenna and Squirrel

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