Description
Buttery Christmas shortbread cookies filled with festive maraschino cherries. These slice-and-bake treats are tender, sweet, and perfect for holiday cookie trays.
Ingredients
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar
- 1/2 cup maraschino cherries, chopped and well drained
- 2 cups all-purpose flour
- 1 tsp vanilla extract
- 1/4 tsp almond extract (optional)
- 1/4 tsp salt
Instructions
- In a large bowl, cream together the softened butter and powdered sugar until light and fluffy.
- Mix in the vanilla and almond extract.
- Add the flour and salt, stirring until a soft dough forms.
- Fold in the chopped maraschino cherries.
- Shape the dough into a log about 2 inches thick, wrap in plastic wrap, and refrigerate for at least 1 hour.
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Slice the chilled dough into 1/4-inch rounds and place on the prepared baking sheet.
- Bake for 10–12 minutes, or until the edges are just lightly golden.
- Cool on a wire rack before serving.
Notes
- Drain cherries well to avoid excess moisture in the dough.
- Roll dough log in coarse sugar before slicing for a sparkly edge.
- Dough can be frozen for up to 3 months.
- Prep Time: 15 mins
- Cook Time: 12 mins
- Category: Dessert
- Method: Baking
- Cuisine: American