This easy maraschino cherry shortbread cookies recipe is packed with incredible flavor and simple to prepare. Perfect for family meals or special occasions!
Maraschino Cherry Shortbread Cookies
This easy maraschino cherry shortbread cookies recipe is packed with incredible flavor and simple to prepare. Perfect for family meals or special occasions!
Servings 4 servings
Ingredients
- cup unsalted butter- room temperature
- /2 cup powdered sugar
- /2 tablespoon vanilla extract
- cups all-purpose flour
- /2 teaspoon salt
- /4 cup maraschino cherries-chopped spread cherries on paper towel to drain well or you can use dried maraschino cherries
- /3 cup chocolate chips
Instructions
- 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.
Tips for the Best Maraschino Cherry Shortbread Cookies
- Pre-heat & Prep: Always gather all ingredients before cooking maraschino cherry shortbread cookies.
- Flavor Adjustment: Adjust seasoning to taste near the end of cooking.
- Storage Tips: Store leftovers in an airtight container in the refrigerator for up to 3-4 days.