Chocolate Shortbread Cookies with Dried Cherries and Walnuts

Course Dessert
Servings 36 cookies


  • 1 1/2 cups all-purpose flour
  • 1/2 cup unsweetened cocoa powder, plus more for the work surface
  • 1/2  teaspoon salt
  • 1  cup (2 sticks) unsalted butter, room temperature
  • 1/2 cup sugar
  • 2/3 cup dried tart cherries
  • 2/3 cup chopped walnuts


  • In a medium bowl, whisk together the flour, cocoa powder, and salt. Set aside.
  • Using a stand mixer fitted with the paddle attachment or using a hand mixer, beat the butter on medium-high until fluffy, about 3 minutes. Add the sugar and beat until pale in color, about 2 minutes. Reduce the mixer to low and add the flour mixture, mixing until just short of combined. Add the cherries and walnuts and mix until just combined.
  • Lightly dust a work surface with cocoa powder. Transfer the dough to the work surface and form it into a 12-inch log, dusting with more cocoa powder as necessary. Cover with plastic wrap and chill for at least an hour.
  • Preheat the oven to 325°F. Prepare two parchment-lined baking sheets.
  • Cut the log into 1/3-inch slices, arranging the slices on the prepared baking sheets, about 1 inch apart. Bake, rotating and changing the position of the baking sheets as necessary, until firm, 17 to 20 minutes.
  • Transfer the baking sheets to a cooling rack to cool slightly, then transfer the cookies to the rack to cool completely.
    Copyright Jill Silverman Hough. All rights reserved.



Pairs well with 
Miljenko's Selection Petite Sirah

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