Christmas Maraschino Cherry Shortbread
Delight your taste buds with buttery shortbread cookies enhanced with sweet-tart maraschino cherries, perfect for the holiday season.
Ingredients
For the Cookie Dough
- 225 grams unsalted butter, softened Ensure butter is at room temperature for easy mixing.
- 65 grams powdered sugar, plus extra for dusting Extra powdered sugar is used for dusting the cookies.
- 1 teaspoon vanilla extract Enhances the rich flavor of the shortbread.
- 250 grams all-purpose flour Can be substituted with gluten-free flour.
- ¼ teaspoon fine salt
- 80 grams maraschino cherries, drained and finely chopped Adds a sweet contrast to the dough.
- 90 grams mini chocolate chips (optional) Add for extra flavor and texture.
Instructions
Preparation
- Gather all your ingredients. Make sure the butter is softened to room temperature.
- In a large mixing bowl, beat the softened butter with the powdered sugar until smooth and creamy, about 2-3 minutes.
- Blend in the teaspoon of vanilla extract until fully combined.
- Gradually stir in the flour and fine salt. Mix gently until the dough just comes together.
- Fold in the chopped maraschino cherries and mini chocolate chips, if including.
- Wrap the cookie dough in plastic wrap and refrigerate for at least 60 minutes.
- Preheat your oven to 165°C (325°F).
- Roll the chilled dough into 2.5 cm balls and place them on a parchment-lined baking sheet.
- Gently flatten each ball with the base of a glass.
- Bake for 14-16 minutes until edges are slightly golden and centers remain pale.
- Transfer cookies to wire racks to cool and dust with powdered sugar while still warm.
- Let them cool completely before serving.
Notes
Store cookies in an airtight container at room temperature for up to a week. For longer storage, freeze layered between parchment paper.