Christmas Maraschino Shortbread Cookies (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1 cup unsalted butter, room temperature
02 -
1/2 cup powdered sugar
03 -
1/2 tablespoon vanilla extract
04 -
2 cups all-purpose flour
05 -
1/2 teaspoon salt
06 -
3/4 cup maraschino cherries, chopped and well-drained
07 -
2/3 cup chocolate chips
# Instructions:
01 -
In a mixing bowl, beat the softened butter until smooth. Gradually add powdered sugar and vanilla extract and continue beating until the mixture is light and creamy. Begin at low speed and increase gradually.
02 -
In a separate bowl, mix flour and salt, then sift. Slowly incorporate the dry mixture into the wet ingredients while mixing until a dough forms. Periodically scrape down the sides of the bowl.
03 -
Gently fold in the chopped maraschino cherries and chocolate chips, ensuring even distribution.
04 -
Place the dough onto a sheet of cling film and shape it into a firm log, pressing gently to remove any air pockets. Wrap tightly and refrigerate for at least 1 hour or overnight.
05 -
Preheat the oven to 325°F (165°C).
06 -
Remove the dough from the refrigerator and cut it into slices approximately 1/4 to 1/3 inch thick using a sharp knife. If the dough crumbles, re-shape and press gently with your fingers.
07 -
Arrange the cookies on a baking sheet lined with parchment paper, spacing them about 1 inch apart. Bake for 15 minutes, or until the cookies are golden brown. Let cool completely before transferring from the baking sheet.
# Notes:
01 -
For best results, ensure the butter is of high quality and refrain from substituting it with margarine. Always chill the dough before baking to maintain shape during cooking.