Description
These Christmas Maraschino Cherry Shortbread Cookies are a delightful holiday treat combining buttery shortbread with sweet maraschino cherries and rich chocolate chips. Perfectly tender and festive, these cookies are easy to make and ideal for sharing at Christmas gatherings or gifting during the holiday season.
Ingredients
Scale
Cookie Dough Ingredients
- 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
- 3/4 cup maraschino cherries, chopped (spread on paper towel to drain well 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 is light and fluffy, creating a creamy base for the dough.
- Incorporate Flour and Salt: Combine the all-purpose flour with salt, sift the mixture into the butter mixture, and knead gently until a dough forms, ensuring an even consistency without overworking.
- Add Cherries and Chocolate Chips: Fold the chopped maraschino cherries and chocolate chips into the dough, distributing them evenly throughout without crushing the cherries.
- Shape and Chill Dough: Place the dough onto cling film, shape it into a log by pressing with your hands, then wrap it tightly. Refrigerate the dough for at least one hour to firm it up, which will make slicing easier.
- Slice and Bake: Remove the chilled dough from the refrigerator and cut it into round cookie slices. Arrange the cookies on a baking sheet lined with parchment paper, then bake in a preheated oven at 325°F (163°C) for about 15 minutes until the edges are lightly golden.
- Cool and Serve: Allow the cookies to cool completely on the baking sheet to firm up before carefully removing and serving. This ensures the cookies hold their shape and texture.
Notes
- If the butter is too hard to beat, chop it into smaller pieces and soften slightly in the microwave for a few seconds, avoiding melting it completely.
- Using small chocolate chips or drops is recommended for easier slicing of the dough log into even cookies.
- Chill the dough in the refrigerator for at least one hour for best slicing results and cookie texture.
- If the dough crumbles or breaks when cutting, gently hold the cookies together with your fingers to keep them intact.
- Spread cookies evenly on parchment paper immediately after cutting to prevent sticking and ensure even baking.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 60mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
