Chocolate and Maraschino Cherry Shortbread Cookies – a delicious recipe with unsalted butter, sugar, flour, salt, maraschino cherry, white chocolate chips. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Cream the butter and the sugar.Mix the flour and the salt.Mix the dry ingredients into the wet until it starts forming larger clumps.
2
Mix in the maraschino cherries, white chocolate and vanilla extract.Form the dough into the shape that you want, wrap it in plastic and let it chill in the fridge for at least an hour.
3
Cut the log into 1/4 inch thick slices and place them on a parchment lined baking pan with one inch of space between them.
4
Bake in a preheated 325F oven until they just start to turn lightly golden brown on top, about 10-15 minutes.Let cool completely.Melt the chocolate in a double boiler.
5
(optional).
6
Dip the cookies into the chocolate and place on a sheet of parchment paper and let cool until the chocolate sets.
7
(optional).
1153
kcal
Calories
71
g
Fat
118
g
Carbs
10
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1 cup unsalted butter, room temperature, ½ cup confectioners' sugar, 2 cups all-purpose flour, ½ teaspoon salt, and more.
Yes, Chocolate and Maraschino Cherry Shortbread Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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