Beautiful and festive shortbread cookies with bright red bits of maraschino cherries and decadent chocolate chips, perfect for a holiday treat. These cookies are simple to make and sure to bring some Christmas cheer to your dessert table!
Ingredients:
1 cup unsalted butter, room temperature
1/2 cup powdered sugar
1/2 tablespoon vanilla extract
2 cups all-purpose flour
1/2 teaspoon salt
3/4 cup maraschino cherries, chopped (drain well on paper towels)
2/3 cup chocolate chips
Directions:
In a medium bowl, whisk together the flour and salt. Set aside.
In a large bowl, cream the butter and powdered sugar together until light and fluffy. Add the vanilla extract and mix well.
Gradually add the flour mixture to the creamed butter, mixing until the dough starts to form clumps.
Gently fold in the chopped maraschino cherries and chocolate chips.
Shape the dough into a log, pressing firmly to avoid crumbling (log should be about 2 inches thick). Wrap in plastic wrap and refrigerate for 1-2 hours, or until firm.
Preheat the oven to 325°F (163°C) and line a baking sheet with parchment paper.
Slice the chilled dough into 1/4 to 1/3 inch thick rounds. If the slices crumble, press them back together with your hands. Place the slices on the prepared baking sheet, leaving about an inch of space between each cookie.
Bake for 10-15 minutes, or until the tops are just starting to turn lightly golden brown.
Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
Prep Time: 25 minutes | Cooking Time: 10-15 minutes | Total Time: 1 hour 25 minutes
Servings: 24 cookies
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