Chocolate and Maraschino Cherry Shortbread Cookies
Recipe submitted by: Dani Gurrie
Recipe courtesy of: Closet Cooking.com
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
1/2 cup white and/or dark chocolate chips
1/2 tablespoon vanilla extract
8 ounces white and/or dark chocolate, chopped (optional)
- Cream the butter and the sugar.
- Mix the flour and the salt
- Mix the dry ingredients into the wet until it starts forming larger clumps.
- Mix in the maraschino cherries, white chocolate and vanilla extract.
- Form the dough into the shape that you want, wrap it in plastic and let it chill in the fridge for at least an hour. (I did a rectangular log but you could also do a circular log.)
- Cut the log into 1/4 inch thick slices and place them on a parchment lined baking pan with one inch of space between them.
- Bake in a preheated 325F oven until they just start to turn lightly golden brown on top, about 10-15 minutes.
- Let cool completely.
- Melt the chocolate in a double boiler. (optional)
- Dip the cookies into the chocolate and place on a sheet of parchment paper and let cool until the chocolate sets. (optional)