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

Karo Icebox Cookies

Today I decided to try a recipe that I, personally, have never made. Not only that, but the last time I even so much as tasted these cookies was more than 30 years ago. I'm not quite sure what made me think of them, but one minute I was a little girl in my mother's kitchen, waiting for these cookies to cool, trying to decide which flavor I liked the best, coconut or chocolate, and the next I was in my own kitchen rummaging through my mother's old recipe box and whipping up two batches of my own. I was curious to see if what I'd thought about them all those years ago still held true today.

In looking at this recipe, supposedly based on a 100-year-old Dutch version, I have to wonder why my mother never tried any of the other varieties. Whenever she made this cookie it was either the coconut or the chocolate, period. I also have to wonder just why, when I made this for the first time on my own, that I did exactly the same thing. Old habits, even when they are somebody else's, apparently die hard.

I was happy to discover that I still like these cookies. They are crunchy, delicately flavored, and slightly sweet. This is a cookie that is perfect for dunking in milk or coffee, and excellent to serve for tea. The recipe halves easily, so you can make two variations to see which one is your favorite. Try them for yourself and let me know.

Karo Icebox Cookies

3 1/2 cups sifted all-purpose flour
1/4 teaspoon salt
1/2 teaspoon baking soda
1 cup butter, softened
3/4 cup Karo syrup
1/2 cup sugar, granulated or brown

Preheat oven to 400ºF.

Sift together flour, salt, and baking soda; set aside. Beat butter until soft and creamy. Add Karo syrup and sugar. Add sifted dry ingredients, and mix thoroughly with hands until stiff dough is formed. Shape into 3 rolls. Wrap in waxed paper, chill in refrigerator 3 to 4 hours, or until firm enough to slice. Slice 1/8 - 1/4-inch thick. Place on ungreased cookie sheet. Bake for 10 minutes, or until s;lightly brown around the edges.

Yield: About 8 dozen 2-inch cookies

Variations:

Coconut Cookies: Add 1 cup shredded coconut after the sugar.
Chocolate Cookies: Sift 6 tablespoons cocoa with flour.
Chocolate Nut Cookies: Add 1 cup chopped nut meats to chocolate variation.
Spice Cookies: Add 1 t. each of cinnamon, cloves, allspice, and nutmeg; sift with dry ingredients.
Fruit Cookies: Add 1/2 cup chopped mixed candied fruits to the dough.
Fruit Spice Cookies: Combine fruit and spice variations given.
Raisin Cookies: Add 1 t. each of cinnamon, cloves, allspice, nutmeg, and 1 cup chopped raisins before adding flour.

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