Easy Maraschino Cherry Shortbread Cookies for Christmas (Print version)
Buttery slice-and-bake shortbread cookies with maraschino cherries and mini chocolate chips for Christmas trays.
# Ingredients:
For the dough
01 -
1 cup (226 g) unsalted butter, softened
02 -
1/2 cup (60 g) powdered sugar
03 -
1 1/2 teaspoons vanilla extract
04 -
1/4 teaspoon almond extract, optional
05 -
2 cups (240 g) all-purpose flour
06 -
1/2 teaspoon fine salt
For the mix-ins
07 -
3/4 cup (120 g) maraschino cherries, drained, chopped, and well blotted
08 -
2/3 cup (115 g) mini semi-sweet chocolate chips
# Instructions:
01 -
Drain the maraschino cherries, chop them small, and blot them between paper towels until they are no longer wet to the touch.
02 -
Whisk the all-purpose flour and salt together in a bowl and set aside.
03 -
Beat the softened butter and powdered sugar for 2-3 minutes until smooth and pale. Mix in the vanilla and almond extract if using.
04 -
Add the flour mixture and mix on low until the dough forms large clumps. Fold in the dried cherries and mini chocolate chips.
05 -
Press the dough into a tight log about 2 inches wide. Wrap in plastic wrap and refrigerate for at least 2 hours, or until firm.
06 -
Heat the oven to 325°F (165°C). Line baking sheets with parchment paper. Slice the chilled log into 1/3-inch rounds and place them 1 inch apart.
07 -
Bake for 12-15 minutes, until the edges are set and the bottoms are lightly golden. Cool on the baking sheet for 5 minutes, then move to a rack.
# Good to know:
01 -
Chill time is important for clean slices and less spreading.
02 -
Best served fully cooled or the next day.