Cherry Shortbread (Printable Version)
# What You’ll Need:
01 -
⅔ cup chocolate chips.
02 -
½ tablespoon vanilla extract.
03 -
1 cup unsalted butter, let it soften first.
04 -
2 cups plain flour.
05 -
½ teaspoon salt.
06 -
¾ cup maraschino cherries, chopped up and patted dry.
07 -
½ cup powdered sugar.
# Steps To Make It:
01 -
Move those cookies over to a rack to finish cooling.
02 -
Let the cookies chill out on the sheet for five minutes.
03 -
Pop the tray in the oven. Bake 10 to 15 minutes—you want the edges to get a little golden.
04 -
Space the slices about an inch apart on the baking tray.
05 -
Cut the dough log into quarter-inch thick circles.
06 -
Put parchment on your baking sheet.
07 -
Crank the oven up to 325°F so it gets hot.
08 -
Wrap up the dough log in plastic. Chill it for an hour or two, so it firms up.
09 -
Roll the dough out into a log about two inches thick.
10 -
Mix the drained cherries and those chocolate chips right into your dough.
11 -
Work the flour mix in bit by bit until everything forms a dough.
12 -
Splash in the vanilla and stir it through.
13 -
Beat up the butter and powdered sugar ’til it’s light and creamy.
14 -
Stir salt and flour together in a bowl.
# Extra Notes:
01 -
These are bright, playful cookies with a shortbread base.
02 -
Drain your cherries really well and be sure to chill the dough before baking. Makes shaping way easier.
03 -
They’re awesome for holiday boxes or sharing with friends.