Maraschino Cherry Shortbread Cookies lies in the harmony of flavors and textures. The buttery richness of the shortbread dough pairs beautifully with the sweet, slightly tart bursts of maraschino cherries. Tiny flecks of chocolate chips add an extra layer of decadence, while the gentle aroma of vanilla ties everything together. Each bite is tender yet delightfully crumbly, making these cookies the perfect treat for any occasion. Whether you’re enjoying them with a cup of tea or gifting them to a loved one, these cookies are sure to impress with their elegance and irresistible taste.
Maraschino Cherry Shortbread Cookies Recipe
Ingredients:
- 2 cups all-purpose flour
- 3/4 cup maraschino cherries, loosely chopped and drained on paper towels
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar
- 2/3 cup mini chocolate chips
- 1/2 tablespoon vanilla extract
- 1/2 teaspoon salt
Instructions:
- Prepare the Cherries:
Begin by draining the maraschino cherries well on paper towels to remove excess moisture. Afterward, loosely chop them into small pieces. Pat them dry one more time to ensure the dough doesn’t become too wet. Set aside. - Cream the Butter and Sugar:
In a large mixing bowl, use an electric mixer to cream the softened butter and powdered sugar together until the mixture is light, fluffy, and pale in color. This process usually takes about 2-3 minutes. - Add Vanilla Extract:
Mix in the vanilla extract until well incorporated, enhancing the buttery shortbread base with its subtle sweetness. - Combine Dry Ingredients:
In a separate bowl, whisk together the all-purpose flour and salt. Gradually add this dry mixture to the creamed butter and sugar. Mix on low speed until a crumbly dough begins to form. - Incorporate Cherries and Chocolate Chips:
Gently fold in the maraschino cherries and mini chocolate chips using a spatula or your hands. Be careful not to overmix, as this could crush the cherries and discolor the dough. - Shape the Dough:
Divide the dough into two equal portions. Roll each portion into a log approximately 2 inches in diameter. Wrap each log tightly in plastic wrap and refrigerate for at least 2 hours or until firm. - Preheat and Slice:
When ready to bake, preheat your oven to 325°F (165°C). Line baking sheets with parchment paper. Unwrap the dough logs and use a sharp knife to slice them into 1/4-inch thick rounds. Arrange the slices about 1 inch apart on the prepared baking sheets. - Bake the Cookies:
Bake for 12-15 minutes, or until the edges are just beginning to turn golden. Be careful not to overbake, as the cookies should retain a soft, buttery texture. - Cool and Enjoy:
Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely. Store in an airtight container at room temperature for up to a week.
