Imagine a cookie that combines the delicate crumble of classic shortbread with the vibrant pop of maraschino cherries. That’s exactly what our Maraschino Cherry Shortbread Cookies offer—a perfect blend of buttery richness and fruity sweetness. Join us in creating these irresistible treats that will have your taste buds dancing with delight.
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 maraschino cherries-chopped (spread cherries on paper towel to drain well or you can use dried maraschino cherries)
2/3 cup chocolate chips
DETAILS
Servings 24
Preparation time 20mins
Cooking time 100mins
PREPARATION
STEP 1
Mix flour and salt, set aside.
Cream 1 cup unsalted softened butter with 1/2 cup powdered sugar, mix in vanilla.
Add flour and salt mixture and mix until it starts forming larger clumps.
Mix in chocolate chips and maraschino cherries.
Form the dough into the log and press it well or it will crumble when you slice the cookies (the log should be about 2 inch thick) Wrap it in the plastic wrap and chill in the fridge for at least 1-2 hour.
Preheat the oven to 325°F and line baking sheet with parchment paper.
Cut the log into 1/4 or 1/3 inch thick slices (if the slices crumbles, press it back together with your hands) and place them onto baking sheet with one inch of space between.
Bake the cookies 10– 15 minutes (until they just start to turn lightly golden brown on top)
Let them cool for 5 minutes on a baking sheet before transfer them to a rack to cool completely.
