Chocolate and Maraschino Cherry Shortbread Cookies

Recipe submitted by: Dani Gurrie

Recipe courtesy of: Closet

Absolute necessities during any time of the year. Delicious cookies are never remiss.
cook 1 hour 10 min
cook 15 min
cook 24 Cookies

What's in it


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)

How to cook it


  • 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)