Description
A rich, buttery shortbread cookie studded with sweet maraschino cherries. These festive treats have a tender, melt-in-your-mouth texture and a vibrant red color.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 1/2 cup maraschino cherries, drained, patted dry and finely chopped
Instructions
- Preheat your oven to 325F and line a baking sheet with parchment paper.
- Cream the softened butter and powdered sugar in a bowl until smooth and pale.
- Stir in the vanilla extract and salt until well combined.
- Gradually mix in the flour on low speed until just combined; do not over-mix.
- Gently fold in the chopped, dried maraschino cherries using a spatula.
- Wrap the dough in plastic wrap and refrigerate for 30 minutes to firm up.
- Roll the dough into 1-inch balls or slice a chilled log into disks.
- Place cookies on the prepared baking sheet and bake for 12-15 minutes until edges are barely golden.
- Let cookies cool on the pan for 5 minutes before transferring to a wire rack.
- Prep Time: 40 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American