Best Cherry Almond Skillet Shortbread Recipes

Cherry Almond Shortbread image

Provided by Evie3234

Categories Dessert

Time 22m

Yield 60 cookies

Number Of Ingredients 6

1 lb butter, softened
2 cups brown sugar, packed
3 1/2 cups flour
1/2 cup cornflour
1 cup quartered glace cherries
1 cup finely chopped almonds

Steps:

Cream butter and sugar well in a large bowl.
Add remaining ingredients.
Work into butter mixture.
Shape into 4 rolls about 1 1/2 inches in diameter.
Put each roll into waxed paper and chill.
Cut into 1/4 inch slices and bake on an ungreased baking sheet at 200C degrees for 6-7 minutes until edges show some browning.

Nutrition Facts : Calories 125.9, Fat 7.4, SaturatedFat 4, Cholesterol 16.3, Sodium 64.1, Carbohydrate 14, Fiber 0.5, Sugar 7.3, Protein 1.4

Skillet Almond Shortbread image

Provided by Angel91805

Categories Dessert

Time 50m

Yield 10 serving(s)

Number Of Ingredients 8

Steps:

Preheat the oven to 350. Line a 10 inch cast iron pan with aluminum foil and spray the foil w/ cooking spray.
In a large mixing bowl, stir 1 1/2 cups of sugar into the melted butter. Beat in the eggs one at a time. Sift the flour and salt onto the batter. Add the flavoring and stir well. Pour the batter into the skillet. Top w/ the sliced almonds and the remaining 2 tbsp sugar. Bake until slightly brown on top, about 35 minutes. Cool in the skillet. When cool, use the foil to lift the shortbread from the skillet. Remove the foil before serving.

Skillet Almond Shortbread image

Yield serves 10

Number Of Ingredients 7

1 3/4 cups sugar
3/4 cup (1 1/2 sticks) butter, melted
2 large eggs
1 1/2 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon almond extract
1/2 cup sliced almonds with skins

Steps:

Preheat the oven to 350°F. Line a 10-inch cast-iron skillet with aluminum foil and spray the foil with cooking spray. Alternatively, place a circle of parchment paper in the bottom of the skillet, then lightly grease or oil the paper.
In a large mixing bowl, stir 1 1/2 cups of the sugar into the melted butter. Beat in the eggs one at a time. Sift the flour and salt onto the batter. Add the flavoring and stir well. Pour the batter into the skillet. Top with the sliced almonds and the remaining 1/4 cup sugar. Bake for 35 minutes, or until slightly brown on top. Cool the shortbread in the skillet. When cool, use the foil to lift the shortbread from the skillet; remove the foil before serving. If you have used the parchment liner instead, run a sharp knife around the sides of the shortbread and invert the pan to remove it; peel off the parchment paper.
From Beth
My friend Phyllis brought this to our girls-only beach trip last year. It became an instant hit. It's a great leftover ... if there's any left over!

Skillet Almond Shortbread image

Provided by Trisha Yearwood

Categories dessert

Time 1h5m

Yield 10 servings

Number Of Ingredients 8

Nonstick cooking spray
1 1/2 cups plus 2 tablespoons sugar
3/4 cup (1 1/2 sticks) butter, melted
2 large eggs
1 1/2 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon almond extract
1/2 cup sliced almonds with skins

Steps:

Preheat the oven to 350 degrees F. Line a 10-inch cast-iron skillet with aluminum foil and spray the foil with cooking spray. In a large mixing bowl, stir 1 1/2 cups of the sugar into the melted butter. Beat in the eggs one at a time. Sift the flour and salt onto the batter. Add the flavoring and stir well. Pour the batter into the skillet. Top with sliced almonds and the remaining 2 tablespoons sugar. Bake until slightly brown on top, about 35 minutes. Cool the shortbread in the skillet. When cool, use the foil to lift the shortbread from the skillet; remove the foil before serving.