Delightful shortbread cookies with maraschino cherries and chocolate chips will become one of your favorite holiday cookies with the red and green cherries!
- 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 cherries chopped maraschino cherries (spread cherries on paper towel, drain well, or you can use dried Use maraschino cherries)
- 2/3 cup chocolate chips
Mix flour and salt, set aside.
Beat 1 cup of soft, unsalted butter with 1/2 cup of powdered sugar until fluffy and mix with vanilla.
Add the flour and salt mixture and stir until larger lumps form.
Mix the chocolate chips and maraschino cherries.
Form the dough into a roll and press it firmly, otherwise it will sag when cutting the cookies (the roll must be approx. 5 cm thick). Wrap in cling film and place in the fridge for at least 1 to 2 hours.
Preheat the oven to 100°C and line a baking tray with baking paper.
Cut the log into 1/4 or 1/3 inch thick slices (if the slices fall apart, press them with your hands) and place them 1 inch apart on the baking sheet.
Bake the cookies for 10-15 minutes (until they begin to brown slightly on the surface)
Allow to cool on the baking sheet for 5 minutes, then transfer to a wire rack until completely cooled.
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