Maraschino Cherry Chocolate Chip Shortbread Cookies

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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

Cherry Limeade Bars

When it comes to my two sons, the apple didn’t fall far from the maternal tree.  They are as adept at cooking and baking as I was at that age.  Lucky them, they live in the age of the Internet where recipes, reviews, and helpful hints are only a few touch strokes away.  My younger son is the guest chef today.  Like his mother he’ll Google ingredients just to see what he comes up with.  He loves maraschino cherries (we could not keep them in the house when he was a kid, though we ended up with loads of jars full of juice and perhaps the remnant of a cherry), and key lime, so Googled those ingredients and found this recipe on the Cheeky Kitchen blog.  He whipped up a batch and brought them over for me to sample and photograph.

Tasty and with a lot of zing from the lime juice, these make a most refreshing summer dessert.

My son, Andrew, who really loves his food!

Cherry Limeade Bars
1 c. flour

½ c. butter, softened
¼ c. powdered sugar
Dash of salt

6 oz. can maraschino cherries, undrained
½ Tbsp. cornstarch

3 eggs
1 ¼ c. sugar
3 Tbsp. flour
¼ c. key lime juice

Green Gel Food Coloring

Preheat oven to 350° F.  In a large bowl, combine flour, butter, powdered sugar, salt and flour until well mixed.  Press into the bottom of a 9”×9” baking pan. Pour the entire, undrained can of maraschino cherries into a blender, add cornstarch, and blend until well chopped (but not pureed).  Using a spatula, carefully spread the cherry mixture over the crust mixture.

Bake for 15 minutes.

In a large bowl, beat together remaining ingredients. Pour over cooked crust and cherry mixture. Return to oven and bake an additional 20-25 minutes, or until the mixture has set. Allow to cool completely before cutting into bars.

This post is linked to:

On the Menu Monday

Totally Tasty Tuesdays

Try a New Recipe Tuesday

What's Cooking Wednesday

Wow Us Wednesday

Foodie Friday

Sweets for a Saturday