Shortbread filled with maraschino cherries and chocolate and optionally drizzled with or dipped in more chocolate.
Main Ingredient: Chocolate
|1 cup||Unsalted butter; room temperature|
|1/2 cup||Confectioners sugar|
|2 cups||All purpose flour|
|1 cup||Maraschino cherries; chopped|
|1/2 cup||Chocolate chips; white and/or milk|
|1/2 tablespoon||Vanilla extract|
|8 ounces||Chocolate; white and/or milk; chopped (optional)|
|1||Cream the butter and the sugar.|
|2||Mix the flour and the salt.|
|3||Mix the dry ingredients into the wet until it starts forming larger clumps.|
|4||Mix in the maraschino cherries, white chocolate and vanilla extract.|
|5||Form 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.)|
|6||Cut the log into 1/4 inch thick slices and place them on a parchment lined baking pan with one inch of space between them.|
|7||Bake in a preheated 325F oven until they just start to turn lightly golden brown on top, about 10-15 minutes.|
|8||Let cool completely.|
|9||Melt the chocolate in a double boiler. (optional)|
|10||Dip the cookies into the chocolate and place on a sheet of parchment paper and let cool until the chocolate sets. (optional)|
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