Christmas Maraschino Cherry Shortbread Cookies

– I made these using marichino cherries, and thought they were sort of bland. Maybe if you used a fresh cherry, they would have more flavor. Also, they do fall apart using one cup of butter, but they also melt in your mouth!! Will not make again, but they are a really pretty little cookie!

– I can’t say I’ve made too many shortbread cookies but these were melt in your mouth amazing. Thank you for the tip to only use 3/4 cup butter, I dare say that you might be able to get away with only 1/2 cup butter.

– As far as I’m concerned there *is* no other cole slaw recipe. It’s the perfect blend of sweet/tangy and just creamy enough without water-logging the cabbage. I’ve used nearly exactly this recipe as a restaurant cook for years. I always split the mayo amount with salad dressing, but tried your recipe exactly and it was every bit as good and perhaps just a touch less sweet. Thanks SunFlower~

INGREDIENTS :

1 cup unsalted butter- room temperature

1/2 cup powdered sugar

1/2 tablespoon vanilla extract

2 cups all-purpose flour

1/2 teaspoon salt

3/4 cup maraschino cherries-chopped(spread cherries on paper towel to drain well or you can use dried maraschino cherries)

2/3 cup chocolate chips

DIRECTIONS :

Mix flour and salt set aside.

Cream 1 cup unsalted softened butter with 1/2 cup powdered sugar, mix in vanilla.

Add flour and salt mixture and mix until it starts forming larger clumps.

Mix in chocolate chips and maraschino cherries.

Form the dough into the log and press it well or it will crumble when you slice the cookies (the log should be about 2 inches thick) Wrap it in the plastic wrap and chill in the fridge for at least 1-2 hour.

Preheat the oven to 325 F and line baking sheet with parchment paper.

Cut the log into 1/4 or 1/3 inch thick slices (if the slices crumble, press it back together with your hands) and place them on a baking sheet with one inch of space between.

Bake the cookies 10– 15 minutes (until they just start to turn lightly golden brown on top)

Let them cool for 5 minutes on a baking sheet before transferring them to a rack to cool completely.

ENJOY!