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Christmas Cherry Maraschino Shortbread Cookies


Christmas Cherry Maraschino Shortbread Cookies


1 cup unsalted butter, at room temperature

1/2 cup powdered sugar

1/2 tablespoons vanilla extract

Use 2 cups all-purpose flour


1/2 teaspoons salt

3/4 cups chopped Maraschino Cherries (spread the cherries on a paper towel to drain well, or you can use dried

maraschino cherries)

2/3 cup chocolate chips


Mix flour and salt, set aside.


Mix 1 cup softened, unsalted butter with 1/2 cup powdered sugar and add vanilla.

Add the flour and salt mixture and stir until larger lumps form. Stir in

chocolate chips and maraschino cherries.

Form the dough into a block and press it well, otherwise it will crumble when cutting the cookies (the block

should be about 5 cm thick). Wrap it in plastic wrap and let it rest in the refrigerator for at least 1-2 hours.Preheat


the oven to 325 F and line a baking sheet with parchment paper.

Cut the log into 1/4 or 1/3 inch thick slices (if the slices fall apart, press them with your hands) and place them on

a baking sheet with 1 inch between them.

Bake the cookies for 10 to 15 minutes (until they begin to brown slightly on top).

Let them cool on a baking sheet for 5 minutes before transferring to a wire rack to cool completely.


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