Thursday, September 10, 2020

Maraschino Cherry Chocolate Chip Shortbread Cookies

This post contains affiliate links.
I don’t particularly like following directions, people who know me will tell you that. So when an online friend posted a recipe for these cookies a couple of weeks ago, I took one look at it and thought no, that’s not the way I’m going to make these. There was no almond flavoring, first of all. Cherries and almond flavoring go hand-in-hand. So I cut the amount of vanilla in half, and added double the amount of almond. Second (here’s a little tip for you if you are ever making any type of slice and bake cookie that contains chocolate chips), use mini chocolate chips. It is so much easier to slice.
That said, this is a marvelous recipe! It's like biting into a chocolate and cherry-studded cloud. Why I had maraschino cherries in my fridge is anybody’s guess (and let me tell you, if you spill maraschino cherry juice on the floor, you will be wiping up stickiness for the rest of your life, don’t ask me how I know), but I’m thankful that I did because I found these easy to deal with and tasty to boot. And look how pretty they are; they should be wonderful for the holiday season. Yes, it’s early, but I start thinking about the holidays in September. How about you?
 Maraschino Cherry Chocolate Chip Shortbread Cookies

2 c. flour
½ t. salt
2 sticks unsalted butter, room temperature
½ c. powdered sugar
½ t. vanilla extract
1 t.
almond extract
¾ c. chopped maraschino cherries, well drained*
2/3 c. mini chocolate chips

Whisk together flour and salt; set aside.

Cream together butter and powdered sugar, 1-2 minutes; mix
in extracts.

Add flour and salt mixture and mix until it starts forming a dough. Mix in chocolate chips and maraschino cherries.

Form the dough into a log, about 2” thick, compacting as you go to keep it from crumbling when you slice the cookies. Wrap securely in plastic wrap, and chill in the fridge for at least 2 hours.

Preheat the oven to 325° F. Line baking sheet with
parchment paper or Silpat. Cut the log into 1/4“ thick slices, and place them onto the baking sheet 1” apart. Bake for 10 to 15 minutes until they just start to turn lightly golden brown on top. Allowed to cool for 5 minutes on baking sheet before transferring them to a wire rack to cool completely.

Yield: 24 cookies

* spread cherries on paper towel to drain well



6 comments:

  1. Those cookies look too gorgeous to eat! Chocolate and cherry are so evenly distributed to the whole cookie...very well done, Pattie.

    ReplyDelete
  2. Delicious. I want one.
    www.rsrue.blogspot.com

    ReplyDelete
  3. I do love me a good shortbread cookie, and these look delicious. My husband would love these as they combine two things he loves, so this recipe is a keeper for me. And yes on the almond flavoring - I agree it's a must for anything with cherries.
    Back in the 1990s I made a Southern Living recipe for shortbread butter cookies with one end dipped in chocolate and chopped pecans and took it to church for some kind of bake sale. The ladies in the kitchen actually ate them all before they ever got to the table (shame on them!) I've never forgotten that. Butter cookies rule!

    ReplyDelete
  4. Oh I am most definitely thinking of the holidays!! Maybe its because I want happy times to get here PDQ. These look very simple, yet festive, and I'm thinking I need to print this recipe right up and tuck it into my planner. (:

    ReplyDelete
  5. these look delicious - i agree about cherry and almond flavors together.

    ReplyDelete
  6. Looks like a great cookie and I can only imagine how good they taste with the cheryy and chocolate.

    ReplyDelete

Thank you so much for commenting, I love every one of them! I am, however, unable to respond to anonymous comments.