Christmas Maraschino Cherry Shortbread (Print-Friendly Version)
Buttery shortbread with maraschino cherries and chocolate chips captures festive holiday charm in every bite.
# Ingredients You'll Need:
→ Dough Base
01 -
227 grams unsalted butter, at room temperature
02 -
60 grams powdered sugar
03 -
7 millilitres vanilla extract
→ Dry Ingredients
04 -
250 grams all-purpose flour
05 -
3 grams salt
→ Mix-Ins
06 -
110 grams maraschino cherries, chopped and thoroughly drained
07 -
110 grams chocolate chips
# How to Make It:
01 -
In a medium bowl, whisk together all-purpose flour and salt until evenly distributed.
02 -
In a separate large bowl, beat unsalted butter and powdered sugar until light and creamy. Blend in the vanilla extract until incorporated.
03 -
Gradually add the flour and salt mixture to the butter mixture. Mix just until large clumps begin to form. Fold in the chocolate chips and chopped, drained maraschino cherries until evenly combined.
04 -
Shape the dough into a log approximately 5 centimetres thick. Press the dough firmly to ensure it holds together when sliced. Wrap the log tightly in plastic wrap and chill in the refrigerator for 60 to 120 minutes.
05 -
Preheat the oven to 165°C. Line a baking sheet with parchment paper.
06 -
With a sharp knife, slice the chilled dough into rounds 6–8 millimetres thick. If any slices crumble, gently press them back together with your hands.
07 -
Place dough slices onto the prepared baking sheet, leaving a 2.5-centimetre gap between each. Bake for 10–15 minutes, until tops are just starting to turn lightly golden.
08 -
Cool cookies on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
# Extra Information:
01 -
Ensure maraschino cherries are well-drained to prevent excess moisture in the dough.
02 -
Cookie dough can be made ahead and chilled for up to 24 hours.