# What You'll Need:
→ Shortbread
01 - 1 cup unsalted butter, softened
02 - 2/3 cup granulated sugar
03 - 1 teaspoon pure almond extract
04 - 2 cups all-purpose flour
05 - 1/4 teaspoon fine sea salt
06 - 1/2 cup dried cherries, chopped
07 - 1/3 cup sliced almonds
→ Almond Glaze
08 - 1/2 cup powdered sugar
09 - 1 to 2 tablespoons milk
10 - 1/4 teaspoon pure almond extract
11 - 2 tablespoons sliced almonds, optional for garnish
# How To Make It:
01 - Preheat oven to 350°F. Line a 9-inch round cake pan with parchment paper or lightly grease it.
02 - Cream softened butter and sugar until light and fluffy, then beat in almond extract.
03 - Add flour and salt to butter mixture, mixing just until combined. Fold in chopped dried cherries and sliced almonds.
04 - Press dough evenly into prepared pan and smooth surface with back of spoon or spatula.
05 - Using a sharp knife, score dough into 8 wedges without cutting through the pan bottom.
06 - Bake for 23 to 27 minutes until edges are lightly golden. Remove and cool in pan for 10 minutes.
07 - Cut through scored lines carefully while warm to separate wedges and allow to cool completely in pan.
08 - Whisk powdered sugar, milk, and almond extract until smooth and pourable.
09 - Drizzle glaze over cooled wedges and optionally sprinkle with sliced almonds. Let glaze set before serving.
