Description
Buttery shortbread cookies filled with maraschino cherries and chocolate, perfect for the holidays or any occasion. Optionally drizzled or dipped in more chocolate for an extra touch of indulgence
Ingredients
Units
Scale
- 1 cup (2 sticks) unsalted butter, room temperature
- 1/2 cup confectioners sugar
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1 cup maraschino cherries, chopped and patted dry
- 1/2 cup white and/or dark chocolate chips
- 1/2 tablespoon vanilla extract
- 8 ounces white and/or dark chocolate, chopped (optional, for dipping)
Instructions
- Cream the butter and confectioners sugar together until smooth.
- Mix the flour and salt in a separate bowl.
- Gradually combine the dry ingredients with the wet mixture until it begins to form larger clumps.
- Fold in the chopped maraschino cherries, chocolate chips, and vanilla extract.
- Shape the dough into a log, wrap it in plastic wrap, and chill in the fridge for at least 1 hour.
- Preheat the oven to 325F/170C.
- Cut the chilled dough into ¼-inch thick slices and place them on a parchment-lined baking sheet with about 1 inch of space between them.
- Bake for 10-15 minutes, until the tops just start to turn lightly golden brown.
- Let the cookies cool completely.
- (Optional) Melt the chopped chocolate in a double boiler and dip the cookies or drizzle with the melted chocolate. Let cool until the chocolate sets.
Notes
- Tip: Make sure to pat the maraschino cherries dry before adding them to the dough to prevent excess moisture.
- Option: You can use just one type of chocolate for dipping or drizzle, depending on your preference.
Nutrition
- Serving Size: 1 cookie
- Calories: 150 kcal
- Sugar: 12g
- Sodium: 60mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg