Anyone else thrown way off their game from these crazy holiday schedules? This post for cherry shortbread cookies is way overdue. I’m hoping that (since the recipe is amazing) you can forgive me for being so behind!
I’ve never been a huge fan of shortbread cookies actually. I’m a soft and chewy kind of gal and shortbread always seemed crunchy. Lucky for me I found out a few things while attempting this recipe…
1. Shortbread cookies are THE easiest cookies on the planet to make.
2. They have hardly any ingredients and are easily changeable.
3. You can slightly undercook them (you know… since they don’t have egg) and they will come out of the oven soft and chewy… Just the way I like em!
Can you believe how simple that is?? I have already been brainstorming a few other flavor combo’s I can test out. Maybe pistachio or caramel… or triple chocolate??
Just be prepared that this recipe makes a lot of cookies… I got 50 out of mine using a mini cookie scoop. FIFTY! That is a crazy large amount of cookies. Luckily I have lots of wonderful friends that will take some off of my hands. RIGHT???
Recipe only slightly adapted from Better Homes & Gardens 100 Best Cookies Magazine.
Cherry Shortbread Cookies
- 1/2 cup maraschino cherries drained and chopped
- 2-1/2 cups flour
- 1/2 cup sugar
- 1 cup of cold butter cut into pieces
- 1/2 teaspoon vanilla extract
- chocolate for drizzling optional
Start by patting your cherries with a paper towel. You’ll want them fairly dry before adding them in. Preheat your oven to 325 degrees.
Whisk together your flour and sugar. Using a pastry cutter, cut in the cold butter. Stir in the vanilla and cherries. You now have what looks like a failed recipe.
Wash your hands and get kneading. Knead that dough until it forms a solid ball. Form 1 inch balls and place on a cookie sheet. Dip the bottom of a drinking glass into sugar and gently press each cookie.
Bake for 10-12 minutes. Drizzle with chocolate if desired.