Eightyrecipes
Christmas Maraschino Cherry Shortbread Cookies
Buttery, crumbly, and kissed with maraschino cherry and chocolate, these festive shortbread cookies deliver holiday cheer with every bite. Simple ingredients and minimal fuss, they’re as easy to make as they are to devour.
Ingredients
Shortbread Dough
- 1 cup unsalted butter softened to room temperature
- 3/4 cup confectioners' sugar
- 2 tsp pure vanilla extract
- 2 1/4 cups all-purpose flour
- 1/2 tsp fine salt
Mix-ins
- 3/4 cup maraschino cherries well drained, patted dry, and chopped
- 2/3 cup semi-sweet chocolate chips
Instructions
- Whisk together the flour and salt in a medium bowl. Set aside.
- In a large bowl, beat the softened butter and confectioners' sugar with an electric mixer on medium speed until light and creamy. Beat in vanilla extract.
- Gradually add the flour mixture, mixing on low speed. The dough will be crumbly at first—keep mixing until it begins to clump together.
- Using a spatula, gently fold in the chopped maraschino cherries and chocolate chips until evenly distributed.
- Transfer the dough to a sheet of plastic wrap. Shape into a log about 2 inches in diameter. Wrap tightly and chill for 1–2 hours, or until firm.
- Preheat the oven to 325°F (163°C). Line a baking sheet with parchment paper.
- Slice the chilled dough log into 1/4 to 1/3-inch thick rounds. If any slices crumble, press them back together gently.
- Arrange cookies about 1 inch apart on the prepared baking sheet. Bake for 10–15 minutes, until just set and the edges are barely golden (do not overbake).
- Cool on the pan for 5 minutes, then transfer to a wire rack to cool completely. Enjoy!
Notes
- Use quality butter—flavor matters in shortbread!
- Drain and pat cherries very well to avoid soggy cookies.
- Dough log can be made ahead and kept chilled for up to 3 days, or frozen for several months.
- Once baked and cooled, these cookies freeze well for up to 2 months.
Nutrition
Nutrition is an estimate, calculated automatically.
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