Description
A delicious shortbread cookie infused with chopped maraschino cherries and topped with whole cherries.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1/2 cup maraschino cherries, chopped
- Extra whole cherries for topping
- Powdered sugar for dusting
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Mix the Butter and Sugar: In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. This should take about 3-5 minutes.
- Add Vanilla: Stir in the vanilla extract until well incorporated.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour and salt. Gradually add this to the butter mixture, mixing until just combined.
- Fold in Cherries: Gently fold the chopped maraschino cherries into the dough.
- Shape the Cookies: Scoop tablespoon-sized amounts of dough and roll them into balls. Place them on the prepared baking sheet, about 2 inches apart.
- Top with Whole Cherries: Flatten each ball slightly and gently press a whole cherry into the center of each cookie.
- Bake: Bake in the preheated oven for 12-15 minutes or until the edges are lightly golden.
- Cool and Dust: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack. Dust with powdered sugar once cooled.
Notes
- Ensure the butter is softened for easier mixing and a smoother dough.
- For an adult twist, soak the cherries in a cherry liqueur for a few hours before chopping and adding to the dough.
- Store cookies in an airtight container for up to a week to maintain freshness.
- Experiment with adding a bit of almond extract for additional flavor depth.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie