Shortbread (Glace Cherries)

Remember those shortbread cookies your Granny made every Christmas? The kind of shortbread that was incredibly buttery, crumbly, and they literally melted in your mouth. These are those cookies, just like Granny used to make.

1 cup butter, softened
¾ cup confectioners' sugar
½ tsp. pure vanilla extract
½ tsp. pure almond extract
½ tsp. sea salt
1½ cups all-purpose flour, unbleached, unbleached
¼ cup cornstarch
10 glace cherries, cut in half

Preheat the oven to 350°F (180°C/160°C fan, Gas Mark 4).

In a large mixing bowl or in the bowl of a stand mixer fitted with a paddle attachment, add the butter and confectioners sugar. Beat on medium-high speed for 2 minutes, scraping down the sides of the bowl as necessary.

Add in the vanilla extract, almond extract, and salt. Beat on medium speed until the batter is smooth.

In a medium bowl, sift together the flour and cornstarch. Add half of the flour mixture to the bowl and mix until just combined. Add the remaining flour mixture and beat on low speed until a rough batter forms.

Using a cookie scoop, scoop out cookies (about 1 Tbsp. each) and roll into a ball. Place cookies on a baking sheet and using a fork, press down to slightly flatten the dough balls. Top with one half of a glace cherry.

Bake for 14 minutes until bottoms are golden brown.

Transfer cookies to a cooling rack and serve when fully cooled.

Makes 20 cookies.

Cook's Notes:

• No chill time required.
• Store cookies in an airtight container at room temperature for up to 5 days.