Cherry-Chocolate Shortbread
Print recipe
| Serves | 24 |
| Prep time | 1 hour, 10 minutes |
| Cook time | 15 minutes |
| Total time | 1 hour, 25 minutes |
| Meal type | Dessert |
| Occasion | Christmas, Valentines day |
| Slightly adapted from recipe on | Closet Cooking |
These shortbread cookies are delicate and buttery. The vibrant color of the maraschino cherries makes these cookies a beautiful choice for Christmas or Valentine's Day.
Ingredients
- 2 Sticks unsalted butter (softened)
- ½ Cup powdered sugar
- 2 Cups flour
- ½ Teaspoon salt
- 1 Cup Maraschino cherries (chopped)
- ½ Cup dark chocolate chips (mini chips would be ideal. If the chips are too large, it will be difficult to slice the cookie dough.)
- 1-½ Teaspoons vanilla extract
- 8 Ounces white or dark chocolate (for drizzling on top of cookies - optional)
Note
I didn't want to mess with Closet Cooking's recipe -- these cookies are delicious. The one thing I would do differently the next time I make these is to use either mini chocolate chips or chop my regular chocolate chips up smaller. I found that the chips got in the way as I was slicing the dough log.
Directions
| Step 1 | |
| In mixer, cream the butter and sugar. | |
| Step 2 | |
| Add flour and salt. Dough will be very thick. | |
| Step 3 | |
| Stir in the maraschino cherries, chocolate chips and vanilla extract. | |
| Step 4 | |
| Form dough into a two-inch thick log. Wrap in plastic and chill in refrigerator for approximately 1 hour or more. | |
| Step 5 | |
| Preheat oven to 325°F | |
| Step 6 | |
| Slice dough into ¼ inch thick slices and place them on a parchment lined baking pan | |
| Step 7 | |
| Bake approximately 15 minutes or until light brown on top Cool completely then decorate with drizzle of melted chocolate. Alternatively, you can dip cookies into melted chocolate | |
