One of the most underrated ingredients in the baking world is almond extract. It has a sweet, aromatic flavor reminiscent of amaretto (yum) and pairs well with apricots, peaches, and vanilla. Almond extract also pair beautifully with cherries; we use it in these cherry pie bars and cherry cobbler, too. A touch of almond extract can turn a simple shortbread cookie into an “omg I need this recipe” …recipe. That being said, this magical little extract is incredibly potent. Almond extract can most definitely be overused. The beauty is in the balance. Finding just the right amount to transform your cookies from good to great. And it’s exactly what makes today’s positively pink recipe outstanding. The subtle kiss of almond extract. The chocolate drizzle helps too. Don’t they just scream Valentine’s Day? Who doesn’t love Valentine’s Day dessert recipes! You may recognize these cookies—they’re the same cookie base recipe as my recent cherry almond shortbread cookies. I made those 3-4 times over the holidays because the only thing better than their taste is their color. There’s just something about pink cookies. So, I made them again adding a Valentine’s Day twist. A chocolate kiss. These are shortbread cookies. I’ve never been a huge fan of shortbread—a little too boring, much too dry, way too buttery, and borderline “blah.” That was until I had shortbread the right way. Baked correctly, shortbread can be crisp yet soft. Crumbly, yet moist. Dense, yet light. Basically when shortbread is done right, it is anything but plain. Shortbread cookies are unique from other cookies in that they do not contain eggs or a leavening agent. Some recipes may call for baking powder, but I choose to leave it out. Same reason why I do not leaven brownies—you want to avoid an airy texture. We want dense. Butter makes the cookies incredibly rich and flavorful; there is definitely no subbing margarine here. Sugar sweetens, flour gives structure. These 3 ingredients create a remarkable base that can be flavored any which way. Flavors of almond & cherry pair so well, just like in these cherry almond linzer cookies. Though the almond flavor is balanced and lovely, the cherry flavor shines bright. Both maraschino cherries and cherry juice go into the cookie dough. Tons of little cherry pieces speckled throughout every cookie. See: As I mentioned in my other shortbread cookie post, be careful baking these pink cookies. (1) From a texture standpoint, overbaking shortbread cookies strips their tender, soft texture. And you’re left with hard cookies. Not crumbly. Just hard. And (2) from an appearance standpoint. Overbaking will leave brown dark spots on top of the cookies. A brown-ish underside (and edge) to these cookies is normal because, well, they are cookies. Once the cherry almond cookies are baked, it’s time to adorn them with chocolate… my favorite part about Valentine’s Day. Press a Hershey’s Kiss or a chocolate heart like I do for sparkle sweetheart cookies and peanut butter sweethearts (festive cuteness overload) into the tops of the baked cookies, finish with an optional-but-encouraged chocolate drizzle, and swoon. You just fell in love.
The Secrete to Keeping Hershey’s Kisses from Melting
Here’s how to prevent chocolate kiss puddles: While the cookies are baking, clear a space in your freezer, get out a small baking sheet (or plate), and unwrap the chocolate kisses. After the cookies bake, let them cool on the baking sheet for 5 minutes. Then carefully transfer them (I use a metal spatula/turner for this) to a smaller baking sheet or a plate. Press a Hershey’s Kiss ever-so-lightly in the center of each cookie. Immediately transfer the cookies to the freezer for 10 minutes. The warm cookies help the candies adhere, and the cold freezer temperature keeps them from melting. I do the same thing for candy cane kiss cookies and it works like a charm. Heart them. In all their almond cherry chocolate 1-bowl glory.
