Dessertsclosetcooking
Chocolate and Maraschino Cherry Shortbread Cookies
Shortbread filled with maraschino cherries and chocolate and optionally drizzled with or dipped in more chocolate.
👥 24 Servings⏱️ Prep & Cook: 1h 25m⏳ Prep: 10 min👤 kevin📖 closetcooking
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pan
- oven
📝 Preparation Steps
1
Cream the butter and the sugar.
2
Mix the flour and the salt.
3
Mix the dry ingredients into the wet until it starts forming larger clumps.
4
Mix in the maraschino cherries, white chocolate and vanilla extract.
(2 sticks) unsalted butter, room temperature1 cupmaraschino cherries, chopped and patted dry1 cup
5
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.)
6
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.
7
Bake in a preheated 325F/170C oven until they just start to turn lightly golden brown on top, about ⏱️ 10-15 minutes.
8
Let cool completely.
9
Melt the chocolate in a double boiler. (optional)
10
Dip the cookies into the chocolate and place on a sheet of parchment paper and let cool until the chocolate sets. (optional)
Reviews & Ratings
Share your thoughts and feedback about this recipe
Write a Review
Community Feedback0 Reviews
Loading reviews...