Almond Shortbread with Cherry Glaze

Nov 5

Buttery almond shortbread gets a festive finish with a vibrant cherry glaze and a scattering of sprinkles for a polished, giftable holiday cookie that feels classic with an elevated twist.

Reynolds Kitchens® Countertop Prep Paper creates a clean, contained surface for rolling, glazing, and decorating, catching drips and stray sprinkles along the way Reynolds Kitchens® Plastic Wrap keeps the dough tightly covered while it chills Reynolds Kitchens® Parchment Paper lines the baking sheets for easy release and cleanup.

Almond and Cherry Shortbread

Prep Time: 30 minutes

Cook Time: 10–12 minutes per batch

Chill Time: 1 hour

Glaze Setting Time: 1–2 hours

Print the Recipe

Buttery brown sugar shortbread studded with toasted almonds, dipped in a sweet-tart cherry glaze and finished with a sprinkle of crunchy almonds and pearl sugar. These elegant, diamond-shaped cookies are perfect for holiday gifting, cookie exchanges or adding a little something special to your dessert spread.

Ingredients

For the almond shortbread:
- 2 cups (250g) all-purpose flour
- ¼ teaspoon (1g) kosher salt
- 1 cup (227g) unsalted butter, softened
- ⅔ cup (135g) packed light brown sugar
- ½ teaspoon (2g) vanilla extract
- 1 cup (85g) chopped almonds, toasted and cooled
- Reynolds Kitchens® Plastic Wrap
- Reynolds Kitchens® Unbleached Parchment Paper
For the cherry glaze:
- Reynolds Kitchens® Countertop Prep Paper
- 1 ½ cups (170g) powdered sugar
- 3 tablespoons tart cherry juice
- ½ teaspoon vanilla extract
- Pinch of kosher salt
For topping:
- 2 tablespoons small white pearl sprinkles and/or sugar crystals
- 2 tablespoons chopped almonds

Instructions

Set up your work area: Lightly dampen your countertop with a wet towel or spray bottle, then lay a sheet of Reynolds Kitchens® Countertop Prep Paper over the surface and smooth it flat to help keep it in place. This creates a clean workspace for preparing the dough, shaping the cookies and decorating, while catching crumbs, drips and other messes along the way.
Chop the almonds: If not already chopped, finely chop the toasted almonds, leaving some small pieces for texture rather than grinding them into a powder. Set aside 2 tablespoons of the almonds for topping.
Make the shortbread dough: In the bowl of a stand mixer fitted with the paddle attachment, beat the softened butter and brown sugar on medium speed for 2–3 minutes, until smooth and creamy. Add the vanilla extract and mix until combined.
Add the dry ingredients: In a separate bowl, whisk together the flour and salt. Add the dry ingredients to the butter mixture and mix on low speed just until a soft dough forms.
Fold in the almonds: Add the chopped almonds and mix on low speed just until evenly distributed throughout the dough.
Shape and chill the dough: Turn the dough onto a sheet of Reynolds Kitchens® Unbleached Parchment Paper. Place a second sheet of parchment over the dough and roll into an even, ¼-inch-thick rectangle. Remove the top sheet of parchment, wrap the dough and bottom sheet tightly in Reynolds Kitchens® Plastic Wrap and refrigerate for at least 1 hour, or until firm.
Cut the cookies: Preheat the oven to 350°F and line two baking sheets with Reynolds Kitchens® Unbleached Parchment Paper. Unwrap the chilled dough. Cut the dough into strips about 1½ inches wide, then cut diagonally across the strips to create diamond-shaped cookies.
Bake the cookies: Bake for 10–12 minutes, rotating the baking sheets halfway through, until the edges are lightly golden and the centers are set. Let the cookies cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
Make the cherry glaze: In a small bowl, whisk together the powdered sugar and salt. Add the cherry juice and vanilla extract and whisk until smooth. The glaze should be thick but fluid enough to coat the cookies without running off. If needed, adjust the consistency with a small amount of additional powdered sugar or cherry juice.
Dip the cookies: Once the cookies are completely cool, dip one half of each diamond into the cherry glaze, creating a clean line across the center. Let any excess glaze drip back into the bowl, then place the cookies on a wire rack set over the Countertop Prep Paper to catch any drips.
Decorate: While the glaze is still wet, sprinkle the border between the glazed and unglazed portions with the pearl sprinkles and chopped almonds. Gently press the toppings into the glaze as needed to help them adhere.
Let the glaze set: Let the cookies stand uncovered at room temperature for 1–2 hours, or until the glaze is completely dry and firm to the touch, before serving or storing.
Clean up and enjoy: Once the glaze has fully set, remove and discard the Reynolds Kitchens® Countertop Prep Paper for quick, easy cleanup. Serve and enjoy!