Cherry Chocolate Shortbread Cookies (Print Version)
# Ingredients:
01 -
1 cup unsalted butter, room temperature
02 -
½ cup powdered sugar
03 -
½ tablespoon vanilla extract
04 -
2 cups all-purpose flour
05 -
½ teaspoon salt
06 -
¾ cup maraschino cherries, chopped and drained well
07 -
⅔ cup chocolate chips
# Instructions:
01 -
Mix the flour and salt together in a bowl and set aside.
02 -
Beat the softened butter with the powdered sugar until creamy. Mix in the vanilla extract.
03 -
Add the flour and salt to the butter mixture and mix until it starts forming larger clumps.
04 -
Fold in the chocolate chips and chopped maraschino cherries until evenly distributed.
05 -
Form the dough into a log about 2 inches thick, pressing it firmly so it won't crumble when sliced. Wrap tightly in plastic wrap and chill in the fridge for at least 1 to 2 hours.
06 -
Heat your oven to 325 degrees and line a baking sheet with parchment paper.
07 -
Cut the chilled log into slices about a quarter to a third of an inch thick. If any slices crumble, just press them back together with your hands. Place them on the baking sheet with about an inch of space between each cookie.
08 -
Bake for 10 to 15 minutes until they just start to turn lightly golden brown on top. Don't overbake.
09 -
Let the cookies cool on the baking sheet for 5 minutes before moving them to a cooling rack to cool completely.
# Notes:
01 -
Make sure to drain the cherries really well on paper towels or the dough will be too wet
02 -
Press the dough log firmly so it holds together when slicing
03 -
The red cherries and chocolate chips make these festive for Christmas
04 -
You can freeze the dough log and slice and bake cookies as needed
05 -
Store in an airtight container at room temperature for up to a week