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My kitchen gets that wonderful buttery smell of Cherry Shortbread Cookies every holiday! These treats are what I look forward to making - they mix melt-away shortbread with sweet maraschino cherries and chocolate chunks. The bright cherries make them look so festive that whenever I take them to gatherings, folks always want me to share how I made them.
The Magic Behind These Treats
What I adore about these cookies is how they just melt when you eat them, with that classic shortbread feel and sweet cherry surprises throughout. Those red bits make them stand out on any cookie plate. They work great as presents too - always a winner at holiday swaps and family get-togethers.
What You'll Need to Grab
- Unsalted Butter: 1 cup softened completely for the right consistency.
- Powdered Sugar: 1/2 cup for that dissolve-in-your-mouth quality.
- Vanilla Extract: 1/2 tablespoon genuine vanilla works best.
- All-Purpose Flour: 2 cups properly scooped.
- Salt: 1/2 teaspoon just to bring out all the tastes.
- Maraschino Cherries: 3/4 cup diced and thoroughly dried.
- Chocolate Chips: 2/3 cup because everything tastes better with chocolate.
Cookie Creation Steps
- The Final Touch
- Let them sit on the pan briefly before moving them to a wire rack to cool completely.
- Ready to Bake
- Warm your oven to 325°F cut the cold dough into thin circles and put them on your paper-lined cookie sheet.
- Time to Chill
- Form your dough into a thick cylinder wrap it tightly and stick it in the fridge for at least an hour.
- Making The Dough
- Slowly add the flour mix to your butter blend until it clumps together then carefully stir in the cherries and chocolate.
- Get That Butter Ready
- Whip the butter and powdered sugar till it's fluffy and airy then add the vanilla.
- First Things First
- Combine your flour and salt in a bowl and set aside.
Tricks for Perfect Results
Don't forget to dry those cherries really well or your cookies will turn out soggy. The chilling step is crucial - it helps them slice cleanly and bake evenly. Keep an eye on them while baking, you'll want them just slightly golden at the edges.
Storage Smarts
You can keep these cookies in a sealed container for about a week and they'll stay tasty. They look great packed in holiday containers for gifts. If you're planning ahead, you can make and freeze the dough logs, then just cut and bake whenever you want hot, fresh cookies.
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What Makes These Crowd Favorites
These cookies have a certain charm - they're not fancy but they look elegant. That mix of buttery shortbread, sweet cherries and chocolate feels just right during the holidays. When I want to give something truly special to the people I care about, these are what I bake.
Recipe FAQs
- → What's the reason for draining cherries?
If there's too much juice, the cookies can spread and lose their shape. Drying them helps keep everything in place and tasty!
- → Is it okay to freeze the dough?
Absolutely! Wrap it up tight, freeze for up to 3 months, and slice straight from the freezer. Just bake a little longer if needed.
- → Why does the dough fall apart when cutting?
Cold dough can crack a bit. Press it together, and it'll bake just fine. Letting it soften a little can also help.
- → Can salted butter work here?
It can! Just cut back on the added salt so the flavors stay balanced and not too salty.
- → What's the best way to store these?
Pop them in a sealed container at room temperature for a week or freeze for up to 3 months to enjoy later.