Ingredients
Scale
- 1 cup unsalted butter, softened
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- ½ cup maraschino cherries, well-drained and finely chopped
- Optional: ½ cup mini chocolate chips or melted white chocolate for drizzling
Instructions
- Drain the maraschino cherries thoroughly and pat them dry with paper towels to remove any excess liquid. Chop them finely and set aside.
- In a large mixing bowl, beat the softened butter until smooth and creamy. Add the powdered sugar and continue beating until light and fluffy. Mix in the vanilla extract.
- Gradually sift in the all-purpose flour and mix on low speed until just combined. The dough should appear soft and slightly crumbly but hold together when pressed.
- Gently fold the chopped maraschino cherries into the dough. If desired, fold in mini chocolate chips for variation.
- Shape the dough into a log and wrap it tightly in plastic wrap. Refrigerate for at least 1 hour, or until firm enough to slice.
- Preheat the oven to 325°F (160°C). Line a baking sheet with parchment paper.
- Slice the chilled dough into ¼-inch rounds and place them about an inch apart on the baking sheet.
- Bake for 12–15 minutes, or until the edges are lightly golden. Avoid overbaking to maintain the delicate shortbread texture.
- Cool the cookies on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- If desired, drizzle cooled cookies with melted white chocolate or dip one side into melted chocolate for a festive finish. Allow the decoration to set before serving.
Notes
Always dry the cherries well before adding them to prevent excess moisture.
Chilling the dough is crucial for keeping the cookies’ shape while baking.
These cookies can be stored in an airtight container for up to one week or frozen for up to two months.
- Prep Time: 20
- Cook Time: 15