Almond Shortbread Cookies with Chocolate and Cherries

1 cup salted butter, softened (2 sticks) (227g)
½ cup granulated sugar (100g)
1 tsp almond extract note: this can be replaced with vanilla extract if you’re allergic to nuts
2 ¼ cups all-purpose flour spoon & level (281g)
½ cup chopped semi-sweet chocolate (2 ½ ounces or 71g)
½ cup chopped dried unsweetened cherries (80g)
½ tsp salt (only if using unsalted butter instead of salted)

Cream the butter and sugar together in a bowl using a whisk, hand mixer, or stand mixer. Mix in the almond extract.
1 cup salted butter, softened (2 sticks), ½ cup granulated sugar, 1 tsp almond extract
Mix in the flour until almost fully incorporated. If you're using unsalted butter, mix in the salt now too. Then mix in the chocolate and cherries.
2 ¼ cups all-purpose flour, ½ cup chopped semi-sweet chocolate, ½ tsp salt (only if using unsalted butter instead of salted), ½ cup chopped dried unsweetened cherries
Pour the dough out onto a surface and press it together into a log about 12 inches long and 3 inches wide. Wrap it in parchment or wax paper and chill in the refrigerator for at least an hour or up to overnight. Alternatively, you could roll the dough out into a ½ inch thick sheet and cut it into squares or circles with a cookie cutter, then chill it in the fridge.
When ready to bake, preheat the oven to 325°F and line a baking sheet with parchment paper. Remove the dough from the fridge. If it’s too firm to cut, let it rest on the counter for a couple of minutes so that it softens slightly.
Slice the cookie dough log into discs about ½ inch thick. If the dough cracks a little when you slice it, just form it back into cookies.
Bake the cookies for 16 to 19 minutes, or until you can just see the bottom edges of the cookies turning golden brown. Remove the cookies from the oven and let them cool completely before eating.

Cut the chocolate into very small pieces or shavings. This will help it incorporate into the dough and make the dough easier to cut.
Chill the dough before baking to prevent cookies from spreading and butter from leaking out.
Use salted butter for more flavor. If not using salted butter, add 1/2 tsp salt to the cookie dough.
For crispier cookies, don’t slice them too thick. But be careful with the bake time because they can burn more quickly if they're thin.
Be careful not to overbake the almond shortbread cookies. Shortbread doesn’t usually get brown in color on top, so you’ll need to pay attention to the color around the edges of the cookie as well as the timing to determine doneness.