Description
Bright, buttery shortbread studded with chopped maraschino cherries (and optional mini chocolate chips) — perfect for holiday cookie plates.
Ingredients
Scale
- 1 cup (2 sticks) unsalted butter, softened
- 1/2 cup powdered (confectioners’) sugar
- 1 teaspoon pure vanilla extract
- 2 cups all-purpose flour
- 1/4 teaspoon fine salt
- 1/2 cup maraschino cherries, finely chopped and patted dry
- 1/2 cup mini chocolate chips (optional)
- Extra powdered sugar, for dusting
Instructions
- Chill prep: Remove butter from the fridge about 30 minutes before you start so it softens but isn’t melty. Preheat oven to 325°F (165°C) and line baking sheets with parchment.
- Make the base: In a large bowl, beat the softened butter with the powdered sugar and vanilla until the mixture is light, pale, and spreadable.
- Add the dry stuff: Stir the flour and salt into the butter mixture a little at a time, mixing just until the dough holds together — don’t overwork it.
- Fold in mix-ins: Gently incorporate the chopped maraschino cherries and chocolate chips (if using). If the cherries released extra juice, blot them well first so the dough doesn’t get soggy.
- Chill the dough: Wrap the dough in plastic and refrigerate for at least 1 hour. Chilling firms the dough and keeps the cookies from spreading.
- Shape the cookies: Scoop heaping tablespoonfuls and roll into 1-inch balls. Arrange them on the prepared sheets, spacing a couple inches apart. Press each ball lightly with the bottom of a glass (or your palm) to flatten slightly.
- Bake: Slide the trays into the oven and bake 14–16 minutes, or until the edges just begin to take on a hint of gold. Shortbread should stay tender, not browned.
- Cool and finish: Let the cookies rest on the sheet for a few minutes, then transfer to a rack to cool. While still slightly warm, dust the tops with extra powdered sugar (optional) for a festive look.
Notes
- Dry the cherries well before adding to the dough to prevent extra moisture.
- Store cookies in an airtight container at room temperature for several days, or freeze for longer keeping.