Ahh, nothing quite says ‘holidays are here’ like baking up a batch of sweet, buttery treats for the whole family to enjoy. If you’re looking for something festive that’s sure to delight everyone from the kids to grandma and grandpa, then look no further than these deliciously simple Maraschino Cherry Shortbread Cookies!
From their lovely red-and-green color scheme to their buttery, melt-in-your-mouth texture, Maraschino Cherry Shortbread Cookies are sure to bring a smile to everyone’s face.
What are some variations on the Maraschino Cherry Shortbread Cookies?
- Mix in some crushed pecans, walnuts, pistachios, or almonds for a fun crunch.
- Experiment with different flavors of chocolate. Dark or white chocolate would be delicious options.
How do you know when the Maraschino Cherry Shortbread Cookies are done baking?
They will be lightly golden brown around the edges and have softer centers.
Are there any tips for shaping the cookie dough?
For best results, form the cherry shortbread cookie dough into a log, then tightly wrap it with plastic wrap. Place the log into the fridge for 2 hours so it can firm up. Once chilled, slice it into cookie slices and bake.
Ingredients:
- Powdered sugar
- All-purpose flour
- Vanilla
- Salt
- Maraschino cherries chopped
- Butter softened
- Chocolate chips
How to make Maraschino Cherry Shortbread Cookies:
Step 1. Dab the chopped cherries dry with a paper towel.
Step 2. Blend together the butter, vanilla, and ½ cup of powdered sugar.
Mix well.
Step 3. Mix in the flour and salt.
Step 4. Fold in the cherries and chocolate chips.
Step 5. Form the dough into a log shape about 2 inches thick, and wrap in plastic wrap.
Step 6. Chill the dough for 2 hours.
Step 7. Heat the oven to 325 degrees, and line a baking sheet with parchment paper.
Step 8. Unwrap the dough, and cut it into slices that are about ¼ of an inch thick.
Step 9. Place the sliced cookies on the baking sheet.
Bake for 18-20 minutes.
Rotate the pan halfway through the cook time.
Step 10. Let cool before serving.
Holiday Maraschino Cherry Shortbread Cookies
Ingredients
- ½ C. Powdered sugar
- 2 C. All purpose flour
- ½ Tbsp. Vanilla
- ½ tsp. Salt
- ¾ C. Maraschino cherries chopped
- 1 C. Butter softened
- ⅔ C. Chocolate chips
Instructions
- Dab the chopped cherries dry with a paper towel.
- Blend together the butter, vanilla and ½ cup of powdered sugar.
- Mix in the flour and salt.
- Fold in the cherries and chocolate chips.
- Form the dough into a log shape about 2 inches thick, and wrap in plastic wrap.
- Chill the dough for 2 hours.
- Heat the oven to 325 degrees, and line a baking sheet with parchment paper.
- Unwrap the dough, and cut it into slices that are about ¼ of an inch thick.
- Place the sliced cookies on the baking sheet, and bake for 18-20 minutes, rotating the pan halfway through the cook time.
- Let cool before serving.
THANKS FOR PINING!
How do you prepare the cookie dough?
Combine the softened butter, vanilla, and ½ cup of powdered sugar in a bowl. Once blended, add the flour and salt. Gently fold in the chocolate chips and cherries.
What temperature should you preheat the oven to?
These maraschino cherry shortbread cookies bake at 325 degrees.
How long should you bake the cookies for?
They will need to bake for 18–20 minutes. Be sure to rotate the pan halfway through; this allows them to bake evenly.
How do you decorate the cookies with the glaze?
Use your favorite glaze and drizzle it on with a fork. Or you can add it to a ziplock bag and push the glaze to the corner of the bag, cutting off a small tip.
How do you store the cookies?
Store the maraschino cherry shortbread cookies in a sealed airtight container at room temperature.
How long do the Maraschino Cherry Shortbread Cookies last?
They will last 5-7 days at room temperature.
Can you freeze the cookie dough?
Yes, freeze the cookie dough for up to 2 months. You can bake the cookie dough while it is frozen; just add an additional minute or two to the baking time.
Can you freeze the cookies once they are baked?
Yes, give the cookies time to cool down, and then place them in the freezer in a storage bag for up to 3 months.
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