Christmas Maraschino Cherry Shortbread
A delightful cookie that combines the traditional crumbly texture of shortbread with the sweetness and vibrant color of maraschino cherries, making them perfect for holiday celebrations.
Ingrédients
Main Ingredients
- 225 grams unsalted butter, softened Use high-quality unsalted butter for the best flavor.
- 65 grams powdered sugar, plus extra for dusting
- 1 teaspoon vanilla extract A nice quality vanilla extract enhances flavor.
- 250 grams all-purpose flour Can be substituted with gluten-free flour.
- 1/4 teaspoon fine salt
- 80 grams maraschino cherries, drained and finely chopped Select the best quality cherries for richer taste.
- 90 grams mini chocolate chips (optional) Optional for those who enjoy chocolate.
Instructions
Preparation
- Gather all your ingredients, ensuring the butter is softened to room temperature.
- In a large mixing bowl, beat the softened butter and powdered sugar together until smooth and creamy, about 2-3 minutes.
- Blend in the vanilla extract until evenly combined.
- Gradually stir in the all-purpose flour and fine salt until the dough comes together, being careful not to overmix.
- Fold in the finely chopped maraschino cherries and mini chocolate chips until evenly distributed.
- Wrap the dough in plastic wrap and refrigerate for at least 60 minutes until firm.
- Preheat your oven to 165°C (325°F).
- Roll the chilled dough into 2.5 cm balls and place them on parchment-lined baking sheets, leaving space between each cookie.
- Gently flatten each dough ball using a glass or your hand.
- Bake for 14-16 minutes until edges are barely golden and centers remain pale.
- Transfer to wire racks and dust with additional powdered sugar while slightly warm.
Notes
Store cookies in an airtight container at room temperature for up to a week. For longer storage, freeze them for up to three months.