Chocolate and Maraschino Cherry Shortbread Cookies


Shortbread filled with maraschino cherries and chocolate and optionally drizzled with or dipped in more chocolate.

Cuisine: English

Main Ingredient: Chocolate

Category: Dessert

Difficulty: 1/10

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Chocolate and Maraschino Cherry Shortbread Cookies

Serves: 20
Oven temp: 325°F / 160°C / Gas Mark 3
Prep Time: 1 hrs 10 mins
Cooking Time: 15 mins

Ingredients

QtyIngredient
1 cupUnsalted butter; room temperature
1/2 cupConfectioners sugar
2 cupsAll purpose flour
1/2 teaspoonSalt
1 cupMaraschino cherries; chopped
1/2 cupChocolate chips; white and/or milk
1/2 tablespoonVanilla extract
8 ouncesChocolate; white and/or milk; chopped (optional)

Method

StepInstruction
1Cream the butter and the sugar.
2Mix the flour and the salt.
3Mix the dry ingredients into the wet until it starts forming larger clumps.
4Mix in the maraschino cherries, white chocolate and vanilla extract.
5Form the dough into the shape that you want, wrap it in plastic and let it chill in the fridge for at least an hour. (I did a rectangular log but you could also do a circular log.)
6Cut the log into 1/4 inch thick slices and place them on a parchment lined baking pan with one inch of space between them.
7Bake in a preheated 325F oven until they just start to turn lightly golden brown on top, about 10-15 minutes.
8Let cool completely.
9Melt the chocolate in a double boiler. (optional)
10Dip the cookies into the chocolate and place on a sheet of parchment paper and let cool until the chocolate sets. (optional)
  • Chocolate and Maraschino Cherry Shortbread Cookies

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