Cherry Shortbread Cookies

New recipe!

First time seeing this recipe and just had to give it a go. The recipe can be found at Sweetopia along with a "how to" in making and decorating these yummy cookies. I followed Marian's recipe with one minor change - I added almost a full tablespoon of pure almond extract to bump up the cherry flavor. Next time I make these cookies I will be even more generous with the almond extract. These cookies are light pink with little specks of cherries throughout and are delicate and melt-in-your-mouth-delicious!

Check out Marian's blog and recipe here.

Very Cherry Pound Cake

Very Cherry Pound Cake

2 cups flour

3 tsp. baking powder

1/2 tsp. salt

1 cup butter

1 package of cream cheese (8 ounces)

1 1/2 cups white sugar

4 eggs

2 tsp (or more) of almond extract

1 jar of maraschino cherries, drained and halved (I use more because we like lots and lots of cherries)

1/4 cup flour for dredging cherries

Preheat oven to 325ºF. Grease and flour tube pan.

Mix flour, baking powder & salt - set aside.

Cream together the butter, cream cheese and sugar until light and fluffy. Beat in the eggs one at a time then add extract. Beat in the flour mixture, mixing until just incorporated. Dredge cherries in 1/4 cup of flour, then fold into batter and spread into pan. Bake for 60 minutes or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for about 10 min. and turn onto a wire rack and cool completely.

I make a glaze with some of the cherry juice, almond extract and powdered sugar and drizzle on the cake while still slightly warm.