Serves 45
Directions
- 1Whip the butter at maximum speed for close to 10 minutes.
- 2Scrape down the sides of the bowl during whipping.
- 3Add half a cup of cornstarch, one cup of icing sugar, and three cups of all-purpose flour to the whipped butter.
- 4Mix until you have the perfect shortbread dough.
- 5Scoop small portions of the dough onto a cookie sheet.
- 6Gently flatten each cookie with a fork dusted with flour or icing sugar.
- 7Place half of a maraschino cherry on top of each shortbread cookie.
- 8Bake in the oven at 375 degrees for 12 to 15 minutes.
- 9Remove cookies from the oven and transfer to a wire cooling rack.
- 10Drizzle a little milk chocolate over the cooled cookies.
Ingredients
- 2 cups butter
- 0.5 cup cornstarch
- 1 cup icing sugar
- 3 cups all-purpose flour
- 1 jar maraschino cherry
- milk chocolate
Equipment
stand mixerhand mixerpaddle attachmentsmall cookie scoopforkcookie sheetovenwire cooling rack
Tips
- Whip the butter for close to 10 minutes until light and fluffy.
- Scrape down the sides of the bowl while whipping butter.
- You can use vegan-safe butter or substitute (margarine or plant-based margarine) and whip it the same way.
- Gently flatten each cookie with a fork dusted with flour or icing sugar.
- Top each shortbread cookie with half of a maraschino cherry.
- Remove imperfect maraschino cherries immediately.
- Drizzle with milk chocolate after baking.
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