Chocolate and Maraschino Cherry Shortbread Cookies
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Thursday, March 20, 2014

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Chocolate and Maraschino Cherry Shortbread Cookies

Kelly Mike - Thursday, March 20, 2014


  • 1 cup (2 sticks) unsalted butter, room temperature
  • 1/2 cup confectioners sugar
  • 2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1 cup maraschino cherries, chopped
  • 1/2 cup white and/or dark chocolate chips
  • 1/2 tablespoon vanilla extract
  • 8 ounces white and/or dark chocolate, chopped (optional)


  • Cream the butter and the sugar.
  • Mix the flour and the salt.
  • Mix the dry ingredients into the wet until it starts forming larger clumps.
  • Mix in the maraschino cherries, white chocolate and vanilla extract.
  • Form the dough into the shape that you want, wrap it in plastic and let it chill in the fridge for at least an hour. (I did a rectangular log but you could also do a circular log.)
  • Cut the log into 1/4 inch thick slices and place them on a parchment lined baking pan with one inch of space between them.
  • Bake in a preheated 325F oven until they just start to turn lightly golden brown on top, about 10-15 minutes.
  • Let cool completely.
  • Melt the chocolate in a double boiler. (optional)
  • Dip the cookies into the chocolate and place on a sheet of parchment paper and let cool until the chocolate sets. (optional)


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