Savor Cherry Buttercream Shortbread with this easy recipe. Perfectly sweet, creamy, and buttery, these treats are sure to be a favorite!
Ingredients
Scale
1 cup of unsalted butter (softened)
½ cup of powdered sugar
2 cups of all-purpose flour
½ teaspoon of salt
1 cup of cherry preserves (or fresh cherries, pitted and chopped)
1 cup of unsalted butter (for buttercream)
4 cups of powdered sugar (for buttercream)
1 teaspoon of vanilla extract
Instructions
Preheat your oven to 325°F (160°C).
In a large mixing bowl, beat together the softened butter and powdered sugar until light and fluffy. Gradually add the flour and salt, mixing until combined.
Gather the dough into a ball, then roll it out to about ¼ inch thick on a floured surface. Cut the dough into desired shapes and place them on a parchment-lined baking sheet.
Create a small indentation in the center of each cookie and spoon in cherry preserves.
Bake for about 12-15 minutes, or until the edges are lightly golden.
Once done, cool the cookies on a wire rack.
In a separate bowl, beat the butter for the buttercream until creamy. Gradually add powdered sugar and vanilla extract, beating until fluffy.
Once the cookies are cooled, spread cherry buttercream on top.
Notes
A delightful cookie that combines crunchy yet tender shortbread with luscious cherry buttercream, evoking sweet nostalgia and summer picnics.
