Christmas Shortbread Cookies with Maraschino Cherries
Delicious Chocolate Chip Shortbread Cookies with Maraschino Cherries will become one of your favorite Christmas cookies with red and green cherries!
Holiday Cherry Maraschino Shortbread Cookies
Even though it’s Thanksgiving, most food bloggers are thinking about Christmas. Of course, those of you for whom blogging about cooking is a full-time job or hobby already have something to do, even if everyone else does it a few weeks later. And with Christmas just a few weeks away, most of you probably only have one thing on mind: Christmas cookies like the classic chewy chocolate chip cookie.
So the story just had to start with the shortbread cookies.In my case, that meant turning the cookie dough into a round log and keeping it alive for my husband. He also eats them raw. And in just an hour and a half, including almost an hour in the fridge, here was my Christmas maraschino cherry shortbread cookie, smiling across the table and tempting me with a delicious combination of dark chocolate chips and red cherries.
INGREDIENTS
- 1 cup unsalted butter, room temperature
- 1/2 cup powdered sugar
- 1/2 tablespoon vanilla extract
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 3/4 cup chopped maraschino cherries (spread cherries on the tea).
- 2/3 cup chocolate chips
DETAILS
- Servings 24
- Prep time 20 minutes
- Cook time 100 minutes
PREPARATION
STEP 1
Mix flour and salt and set aside.
Mix 1 cup soft, unsalted butter with 1/2 cup powdered sugar, mix with vanilla.
Add the flour and salt mixture and stir until larger lumps begin to form. Stir in
chocolate chips and maraschino cherries.
Form the dough into a roll and compact it well, otherwise it will collapse when cutting the cookies (the roll must be about 5 centimeters thick). Wrap in aluminum foil and place in the refrigerator for at least 1-2 hours.
Preheat the oven to 100°C and line a baking tray with baking paper.
Cut the log into 1/4 or 1/3 inch thick slices (if the slices fall apart, press them with your hands) and place them on the baking sheet, 1 inch apart.
Bake the cookies for 10-15 minutes (until they begin to brown slightly on the surface).
Let them cool on the tray for 5 minutes, then transfer to a wire rack to cool completely.