Description
Festive and buttery shortbread cookies filled with maraschino cherries and optional chocolate chips, perfect for Christmas celebrations.
Ingredients
Scale
- 225 grams unsalted butter, softened
- 65 grams powdered sugar, plus extra for dusting
- 1 teaspoon vanilla extract
- 250 grams all-purpose flour
- 1/4 teaspoon fine salt
- 80 grams maraschino cherries, drained and finely chopped
- 90 grams mini chocolate chips (optional)
Instructions
- In a large mixing bowl, beat the softened butter with powdered sugar until the mixture is smooth and creamy.
- Blend in the vanilla extract until evenly combined.
- Gradually stir in the flour and salt, mixing only until the dough just comes together and no dry patches remain. Avoid overmixing.
- Gently fold in the chopped maraschino cherries and, if using, the mini chocolate chips to distribute evenly throughout the dough.
- Wrap the dough in plastic wrap and refrigerate for at least 60 minutes until firm.
- Preheat oven to 165°C. Roll chilled dough into 2.5 cm balls and place on parchment-lined baking sheets. Flatten each gently with the base of a glass.
- Bake in preheated oven for 14-16 minutes, until edges are just barely golden and centres remain pale.
- Transfer cookies to wire racks. While still slightly warm, dust tops with additional powdered sugar. Allow to cool completely before serving.
Notes
- Ensure the butter is softened for easy mixing.
- Chill the dough to prevent the cookies from spreading too much while baking.
- Optional: Substitute half the cherries with nuts for added texture.
- Prep Time: 15 minutes
- Cook Time: 16 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 4g
- Sodium: 50mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 20mg