Christmas time is here!! Everybody is getting ready to welcome the month of December which has so many gifts, fun, and delicious desserts for us, it’s a wonderful way to share your own Christmas traditions with family and friends throughout the holiday season. Cause I traditionally cook these cookies for this particular holiday.
Christmas Maraschino Cherry Shortbread Cookies
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WHY DID MY CHRISTMAS MARASCHINO CHERRY SHORTBREAD COOKIES SPREAD?
The peculiarity of this cookies is that it includes a large amount of butter. When it enters the oven, the butter quickly softens and distribute before the cookies are baked.
So, follow the instructions and carefully measure the number of ingredients. Also, use the dough immediately after the refrigerator to prevent the butter from melting.
You can first bake 1-2 cookies per sample. See how it behaves in the oven and if you need – rectify the situation by adding a little flour. To do this, wait until the dough is softened to room temperature.
Pour in the flour, knead, make the log and freeze again. Do not forget that you should use high-quality butter, and in no case replace it with margarine.
Christmas Maraschino Cherry Shortbread Cookies🥰😍🥰
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(spread cherries on paper towel to
- drain well or you can use dried maraschino cherries)
- 2/3 cup chocolate chips
Instructions
Mix flour and salt, set aside.
Cream 1 cup unsalted softened butter with 1/2 cup powdered sugar, mix in vanilla.
Add flour and salt mixture and mix until it starts forming larger clumps.
Mix in chocolate chips and maraschino cherries.
Form the dough into the log and press it well or it will crumble when you slice the cookies (the log should be about 2 inch thick) Wrap it in the plastic wrap and chill in the fridge for at least 1-2 hour.
Preheat the oven to 325 F and line baking sheet with parchment paper.
Cut the log into 1/4 or 1/3 inch thick slices (if the slices crumbles, press it back together with your hands) and place them onto baking sheet with one inch of space between.
Bake the cookies 10– 15 minutes (until they just start to turn lightly golden brown on top)
Let them cool for 5 minutes on a baking sheet before transfer them to a rack to cool completely.
