Maraschino Cherry Shortbread Cookies
These buttery maraschino cherry shortbread cookies are sweet, festive, and easy to make, perfect for holiday gatherings or casual snacking.
Ingredients
Main Ingredients
- 1 cup unsalted butter, softened Use quality butter for the best texture.
- 1/2 cup powdered sugar Extra for dusting later.
- 1 teaspoon vanilla extract Use real vanilla extract for best flavor.
- 2 cups all-purpose flour Measure carefully to avoid dense cookies.
- 1/4 teaspoon salt Just a pinch to balance sweetness.
- 1/2 cup maraschino cherries, chopped These add sweetness and color.
- 1/2 cup mini chocolate chips Optional, for added richness.
- Extra to taste powdered sugar for dusting For a festive finish.
Instructions
Preparation
- Cream the softened butter and powdered sugar in a large bowl until smooth and fluffy.
- Mix in the vanilla extract until combined.
- Gradually add the flour and salt, folding gently to avoid overmixing.
- Fold in the chopped maraschino cherries and mini chocolate chips, if using.
- Wrap the dough in plastic wrap and chill for at least one hour.
Baking
- Preheat the oven to 325°F (165°C).
- Roll the chilled dough into 1-inch balls and place them on a parchment-lined baking sheet.
- Flatten each ball with the bottom of a glass to ensure even baking.
- Bake for 14-16 minutes, or until the edges are golden.
- Allow to cool slightly, then dust with powdered sugar before serving.
Notes
Use room temperature butter for best incorporation. Be careful with flour measurements to avoid dense cookies. Don't skip chilling the dough.
Nutrition
Serving: 1gCalories: 120kcalCarbohydrates: 16gProtein: 1gFat: 6gSaturated Fat: 4gSodium: 50mgSugar: 4g
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