Maraschino Cherry Shortbread Cookies
Directions
- 1Cream the softened butter until light and fluffy.
- 2Cream the softened butter until light and fluffy.
- 3Cream the softened butter until light and fluffy.
- 4Add almond extract and powdered sugar to the creamed butter. Fold in the powdered sugar before mixing to prevent a mess.
- 5Add almond extract and powdered sugar to the creamed butter. Fold in the powdered sugar before mixing to prevent a mess.
- 6Add almond extract and powdered sugar to the creamed butter. Fold in the powdered sugar before mixing to prevent a mess.
- 7Mix until fully combined.
- 8Mix until fully combined.
- 9Mix until fully combined.
- 10Chop up the maraschino cherries and pat them dry slightly.
- 11Chop up the maraschino cherries and pat them dry slightly.
- 12Chop up the maraschino cherries and pat them dry slightly.
- 13Add the chopped cherries and maraschino cherry juice to the butter mixture.
- 14Add the chopped cherries and maraschino cherry juice to the butter mixture.
- 15Add the chopped cherries and maraschino cherry juice to the butter mixture.
- 16Mix until fully combined and the dough turns pink.
- 17Mix until fully combined and the dough turns pink.
- 18Mix until fully combined and the dough turns pink.
- 19Add salt and AP flour to the mixture. Fold until the dough comes together.
- 20Add salt and AP flour to the mixture. Fold until the dough comes together.
- 21Add salt and AP flour to the mixture. Fold until the dough comes together.
- 22Fold in both white chocolate chips and dark or semi-sweet chocolate chips into the dough.
- 23Fold in both white chocolate chips and dark or semi-sweet chocolate chips into the dough.
- 24Fold in both white chocolate chips and dark or semi-sweet chocolate chips into the dough.
- 25Chill the dough uncovered in the fridge for 30 minutes before scooping.
- 26Chill the dough uncovered in the fridge for 30 minutes before scooping.
- 27Chill the dough uncovered in the fridge for 30 minutes before scooping.
- 28Scoop out nine equal-sized cookie dough balls onto a baking sheet lined with parchment paper.
- 29Scoop out nine equal-sized cookie dough balls onto a baking sheet lined with parchment paper.
- 30Scoop out nine equal-sized cookie dough balls onto a baking sheet lined with parchment paper.
- 31Add some more chocolate chips on top of each cookie dough ball.
- 32Add some more chocolate chips on top of each cookie dough ball.
- 33Add some more chocolate chips on top of each cookie dough ball.
- 34Bake at 350 degrees Fahrenheit for 10 minutes, ensuring they are slightly underbaked to stay moist.
- 35Bake at 350 degrees Fahrenheit for 10 minutes, ensuring they are slightly underbaked to stay moist.
- 36Bake at 350 degrees Fahrenheit for 10 minutes, ensuring they are slightly underbaked to stay moist.
- 37Once out of the oven, use a cookie cutter or a bowl to gently round out the warm cookies for a perfect shape.
- 38Once out of the oven, use a cookie cutter or a bowl to gently round out the warm cookies for a perfect shape.
- 39Once out of the oven, use a cookie cutter or a bowl to gently round out the warm cookies for a perfect shape.
- 40Take melted white chocolate and melted semi-sweet (or dark) chocolate and add a dollop of each in the middle of each cookie.
- 41Take melted white chocolate and melted semi-sweet (or dark) chocolate and add a dollop of each in the middle of each cookie.
- 42Take melted white chocolate and melted semi-sweet (or dark) chocolate and add a dollop of each in the middle of each cookie.
- 43Swirl the melted chocolates together on top of each cookie.
- 44Swirl the melted chocolates together on top of each cookie.
- 45Swirl the melted chocolates together on top of each cookie.
- 46Place a maraschino cherry with a stem on top of each swirled chocolate center.
- 47Place a maraschino cherry with a stem on top of each swirled chocolate center.
- 48Place a maraschino cherry with a stem on top of each swirled chocolate center.
Ingredients
- 1 cup unsalted butter, softened
- 1 cup unsalted butter, softened
- 1 cup unsalted butter, softened
- 1 tsp almond extract
- 1 tsp almond extract
- 1 tsp almond extract
- 1 cup powdered sugar
- 1 cup powdered sugar
- 1 cup powdered sugar
- 3 tbsp maraschino cherry juice
- 3 tbsp maraschino cherry juice
- 3 tbsp maraschino cherry juice
- 0.75 cup chopped cherries
- 0.75 cup chopped cherries
- 0.75 cup chopped cherries
- 2.25 cup AP flour
- 2.25 cup AP flour
- 2.25 cup AP flour
- 0.5 tsp salt
- 0.5 tsp salt
- 0.5 tsp salt
- 1 cup white chocolate chips
- 1 cup white chocolate chips
- 1 cup white chocolate chips
- 1 cup dark or semi-sweet chocolate chips
- 1 cup dark or semi-sweet chocolate chips
- 1 cup dark or semi-sweet chocolate chips
- melted white chocolate
- melted white chocolate
- melted white chocolate
- melted semi-sweet or melted dark chocolate
- melted semi-sweet or melted dark chocolate
- melted semi-sweet or melted dark chocolate
Equipment
mixerspatulacutting boardknifemeasuring spoonbaking sheetparchment papercookie scoopcookie cutter
Tips
- Fold in powdered sugar first to avoid a mess when mixing.
- Pat cherries dry slightly before adding them to the dough.
- Chill the dough uncovered in the fridge for 30 minutes before scooping to make it easier to handle.
- Bake cookies until slightly underbaked to ensure they stay super moist.
- To achieve a perfect round shape, use a cookie cutter or a bowl to round out the cookies right after they come out of the oven.