Cherry Chocolate Shortbread Cookies
Delightful shortbread cookies combining rich, buttery flavors with sweet cherries and decadent chocolate.
Ingredients
Main Ingredients
- 1 cup unsalted butter, room temperature Make sure butter is at room temperature for proper blending.
- ½ cup powdered sugar Adds sweetness and smooth texture.
- ½ tablespoon vanilla extract Enhances aroma and flavor.
- 2 cups all-purpose flour Provides crumbly texture.
- ½ teaspoon salt Uplifts flavors.
- ¾ cup maraschino cherries, chopped and drained well For a sweet, juicy burst in every cookie.
- ⅔ cup chocolate chips Adds richness and contrast.
Instructions
Preparation
- Mix the flour and salt together in a bowl and set aside.
- In a mixing bowl, beat the softened butter and powdered sugar until creamy and fluffy.
- Add the vanilla extract and blend until fully incorporated.
- Gradually add the flour and salt mixture to the butter mixture until it starts forming larger clumps.
- Gently fold in the chocolate chips and chopped maraschino cherries until evenly distributed.
- Form the dough into a log about 2 inches thick, wrap tightly in plastic wrap, and chill in the fridge for 1 to 2 hours.
Baking
- Preheat your oven to 325°F (163°C) and line a baking sheet with parchment paper.
- Slice the chilled log into pieces about a quarter to a third of an inch thick.
- Place cookies on the baking sheet, leaving space between them.
- Bake for 10 to 15 minutes until just lightly golden, being careful not to overbake.
- Cool on the baking sheet for 5 minutes before transferring to a cooling rack.
Notes
For a festive twist, drizzle melted chocolate over the cooled cookies and sprinkle with sea salt. Use coconut oil or a plant-based alternative for a healthier option.