Maraschino Cherry Shortbread Cookies
Directions
- 1Cream the softened butter until light and fluffy.
- 2Add almond extract and powdered sugar to the creamed butter. Fold in the powdered sugar before mixing to prevent a mess.
- 3Mix until fully combined.
- 4Chop up the maraschino cherries and pat them dry slightly.
- 5Add the chopped cherries and maraschino cherry juice to the butter mixture.
- 6Mix until fully combined and the dough turns pink.
- 7Add salt and AP flour to the mixture. Fold until the dough comes together.
- 8Fold in both white chocolate chips and dark or semi-sweet chocolate chips into the dough.
- 9Chill the dough uncovered in the fridge for 30 minutes before scooping.
- 10Scoop out nine equal-sized cookie dough balls onto a baking sheet lined with parchment paper.
- 11Add some more chocolate chips on top of each cookie dough ball.
- 12Bake at 350 degrees Fahrenheit for 10 minutes, ensuring they are slightly underbaked to stay moist.
- 13Once out of the oven, use a cookie cutter or a bowl to gently round out the warm cookies for a perfect shape.
- 14Take melted white chocolate and melted semi-sweet (or dark) chocolate and add a dollop of each in the middle of each cookie.
- 15Swirl the melted chocolates together on top of each cookie.
- 16Place a maraschino cherry with a stem on top of each swirled chocolate center.
Ingredients
- 1 cup unsalted butter, softened
- 1 tsp almond extract
- 1 cup powdered sugar
- 3 tbsp maraschino cherry juice
- 0.75 cup chopped cherries
- 2.25 cup AP flour
- 0.5 tsp salt
- 1 cup white chocolate chips
- 1 cup dark or semi-sweet chocolate chips
- melted white 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.
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