Christmas Maraschino Cherry Shortbread Cookies

There’s something about the holiday season that fills the air with magic, and what better way to capture that essence than with a batch of freshly baked Christmas Maraschino Cherry Shortbread Cookies? These delightful treats are not just visually stunning with their vibrant red cherries and chocolate chips peeking through, but they also offer a melt-in-your-mouth experience that’s simply irresistible.

Why You’ll Love This Recipe

These cookies are a perfect blend of buttery shortbread and the sweet pop of maraschino cherries, complemented by rich chocolate chips. They’re incredibly easy to make, yet they look impressively festive on any cookie platter, making them a holiday favorite for gatherings and gifting. Plus, the recipe can be adjusted to suit your taste preferences, whether you like a stronger cherry flavor or a softer cookie.

Kitchen Equipment You’ll Need

• Mixing bowls
• Electric mixer or hand whisk
• Measuring cups and spoons
• Plastic wrap
• Sharp knife
• Baking sheet
• Parchment paper
• Cooling rack

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 (drain well on a paper towel or use dried maraschino cherries)
• 2/3 cup chocolate chips

Instructions

1. Mix the flour and salt in a bowl and set aside.
2. Cream the unsalted butter with powdered sugar until fluffy, then mix in the vanilla extract.
3. Add the flour and salt mixture to the butter mixture and mix until larger clumps form.
4. Gently fold in the chocolate chips and maraschino cherries.
5. Form the dough into a log about 2 inches thick. Wrap in plastic wrap and chill in the refrigerator for at least 1-2 hours.
6. Preheat the oven to 325°F (160°C) and line a baking sheet with parchment paper.
7. Slice the chilled dough log into 1/4 or 1/3 inch thick slices. If the slices crumble, press them back together with your hands.
8. Place the slices on the baking sheet with about one inch of space between them.
9. Bake for 10–15 minutes, until the cookies are just starting to turn lightly golden brown on top.
10. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a cooling rack to cool completely.

Tips for Success

• Ensure the butter is at room temperature for easy mixing.
• Drain the maraschino cherries thoroughly to prevent excess moisture.
• Chill the dough log well to make slicing easier and maintain cookie shape.

Additional Tips or Variations

For a stronger cherry flavor, try using fresh cherries or increasing the amount of maraschino cherries slightly. You can also experiment with different types of chocolate chips, such as white chocolate or dark chocolate, to change the flavor profile.

Nutritional Highlights (Per Serving)

These cookies offer a delightful treat, though they’re best enjoyed in moderation. Per serving, they provide a delicious balance of sweetness and buttery richness.

Frequently Asked Questions (FAQ)

Q: Can I use dried cherries instead of maraschino cherries?
A: Yes, dried cherries can be a great alternative for a more intense cherry flavor and less moisture.

Q: How can I prevent the cookies from crumbling?
A: Ensure your dough is well-chilled and press any crumbly slices back together before baking.

Conclusion

I hope you enjoy making and tasting these Christmas Maraschino Cherry Shortbread Cookies as much as I do. They’re a festive delight that captures the spirit of the season. Please give this recipe a try and share your experiences and any creative variations you come up with. Happy baking!