Description
Delight in these festive Christmas Maraschino Cherry Shortbread Cookies, featuring buttery, tender shortbread dough studded with sweet maraschino cherries and rich chocolate chips. Perfectly baked to a light golden finish, these cookies offer a delightful blend of flavors and textures, ideal for holiday gatherings or gifting.
Ingredients
Scale
Shortbread Dough
- 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
Mix-ins
- 3/4 cup maraschino cherries, chopped (well drained on paper towel or use candied maraschino cherries)
- 2/3 cup chocolate chips
Instructions
- Prepare the Butter Mixture: Beat the room temperature unsalted butter with powdered sugar and vanilla extract using a mixer until the mixture becomes light and fluffy, creating a creamy base for the dough.
- Combine Dry Ingredients: In a separate bowl, sift together the all-purpose flour and salt, then gradually incorporate them into the butter mixture, kneading to form a uniform dough.
- Add Cherries and Chocolate: Gently fold the chopped, well-drained maraschino cherries and chocolate chips into the dough ensuring even distribution without overmixing.
- Shape and Chill Dough: Place the dough on cling film and shape it into a log, pressing with your hands for compactness. Wrap tightly and refrigerate for at least one hour to firm up the dough for easier slicing.
- Slice and Bake: Preheat oven to 325°F (163°C). Remove dough log from refrigerator, slice into rounds, and arrange on a baking sheet lined with parchment paper. Bake for about 15 minutes until cookies are lightly golden.
- Cool and Serve: Allow cookies to cool completely on the baking sheet before transferring them to a wire rack or serving plate to enjoy their optimal texture and flavor.
Notes
- If the butter is too hard to blend, cut it into smaller pieces and briefly soften in the microwave to ease mixing.
- Use small chocolate chips or drops for easier dough slicing and more even distribution.
- Chill the dough thoroughly for at least one hour to prevent spreading during baking.
- If cookies crumble upon slicing, gently press them back together with your fingers before baking.
Nutrition
- Serving Size: 1 cookie (approx. 30g)
- Calories: 150
- Sugar: 9g
- Sodium: 65mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 25mg
