Festive Maraschino Cherry Shortbread Cookies


1/4 cup maraschino cherries, chopped
1 teaspoon vanilla extract
2 cups all-purpose flour
1 cup (2 sticks) unsalted butter, softened
1/2 cup powdered sugar
1/4 teaspoon salt
1/4 cup maraschino cherries, finely chopped (for decoration)


Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
In a large mixing bowl, cream together the softened butter and powdered sugar until light and fluffy.
Stir in the chopped maraschino cherries and vanilla extract until well combined.
Gradually add the flour and salt to the mixture, mixing until a soft dough forms.
Roll the dough into small balls, about 1 inch in diameter, and place them on the prepared baking sheet.
Flatten each ball slightly with the palm of your hand and press a few finely chopped maraschino cherries into the top of each cookie for decoration.
Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden.
Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Once cooled, store the cookies in an airtight container at room temperature for up to one week

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