Because the flavors of almond and cherry taste so similar and these cookies are pink, I almost named them "Mock-Cherry Shortbread." And, when I asked my husband what flavor he thought they were, cherry was his very first guess.
No matter the name, these pink shortbread cookies are pretty, delicious and simple to make. Using the slicing method you can have these cookies ready to go into the oven in no time.
I also coated the cookies with pink sanding sugar for a glitter effect and extra crunch. If you don't have pink sanding sugar (I bought mine at a baking supply store), use turbinado sugar, it works just as well.
Here's the recipe:
Pink Vanilla-Almond Shortbread
1 1/2 cups unsalted butter, room temperature
1 tablespoon vanilla
1 1/4 cups sugar
2 teaspoons almond extract
1/2 teaspoon sea salt
3 1/2 cups flour
a few drops pink food coloring (I like the gel paste coloring)
1/2 cup pink sanding sugar or turbinado sugar
|The coloring and sanding sugar that I used.|
Add the flour and mix just until combined.
Divide the dough into thirds and wrap each in plastic wrap and roll into a log. Refrigerate the rolls for at least 45 minutes.
Preheat the oven to 350 degrees and line four baking sheets with parchment paper.
Remove the logs from the plastic wrap and roll in the sanding sugar, using your hands to gently press it in and evenly coat the logs.
Slice off 1/4 inch rounds and place them on the baking sheets, spacing them 1-inch apart. Bake for 18 minutes or until golden brown just along the edges.