Delightful shortbread cookies with maraschino cherries and chocolate chips will become one of your favorite holiday cookies with the red and green cherries!
Christmas Maraschino Cherry Shortbread Cookies
Although it’s just Thanksgiving, in the head of most food bloggers is Christmas. Of course, to all of you that food blogging is a full time job or a hobby, you will already have something to prepare although everyone else will prepare it a few weeks later. And since Christmas is coming in a few weeks, most of you must will be thinking about one thing and one thing only – Christmas Cookies, like classic Soft Chocolate Chip Cookies.
And so, there was nothing else left but to begin the story with shortbread cookies. In my case, that meant preparing cookie dough in the form of a circular log and keeping this log alive from my husband. He even eats it unbaked. And in only one and a half hour, of which, almost an hour is cooling in the fridge, there they were, my Christmas Maraschino Cherry Shortbread Cookies smiling from the table teasing with their beautiful combination of black chocolate chips and red cherry.
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 cherries on paper towel to drain well or you can use dried maraschino cherries)
2/3 cup chocolate chips
Preparation time 20mins
Cooking time 100mins
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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.