Christmas Maraschino Cherry Shortbread Cookies Recipe 45

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CHRISTMAS MARASCHINO CHERRY SHORTBREAD COOKIES RECIPE - (4/5)



Christmas Maraschino Cherry Shortbread Cookies Recipe - (4/5) image

Provided by á-153

Number Of Ingredients 7

1 cup unsalted butter, room temperature
1/2 cup powdered sugar
1/2 tablespoon vanilla extract
2 cups all-purpose flour
1/2 teaspoon salt
3/4 cup maraschino cherries-chopped (spread cherries on paper towel to drain well or you can use dried maraschino cherries)
2/3 cup chocolate chips

Steps:

  • Mix flour and salt, set aside. Cream 1 cup unsalted softened butter with 1/2 cup powdered sugar, mix in vanilla. Add flour and salt mixture and mix until it starts forming larger clumps. Mix in chocolate chips and maraschino cherries. Form the dough into the log and press it well or it will crumble when you slice the cookies (the log should be about 2 inch thick) Wrap it in the plastic wrap and chill in the fridge for at least 1-2 hour. Preheat the oven to 325°F and line baking sheet with parchment paper. Cut the log into 1/4 or 1/3 inch thick slices (if the slices crumbles, press it back together with your hands) and place them onto baking sheet with one inch of space between. Bake the cookies 10- 15 minutes (until they just start to turn lightly golden brown on top) Let them cool for 5 minutes on a baking sheet before transfer them to a rack to cool completely.

CHOCOLATE-COVERED CHERRY SHORTBREAD COOKIES



Chocolate-Covered Cherry Shortbread Cookies image

A wonderful change from the standard shortbread! Chocolate shortbread cookies with cherry bits and flavoring, dipped in chocolate. Store covered, in the refrigerator, or freeze for later.

Provided by KDL1221

Categories     Desserts     Fruit Dessert Recipes     Cherry Dessert Recipes

Time 1h45m

Yield 54

Number Of Ingredients 10

14 (1 ounce) squares semisweet baking chocolate, divided
2 cups all-purpose flour
1 cup cold unsalted butter
½ cup white sugar
½ cup dark cocoa powder
½ cup drained and finely chopped maraschino cherries
½ teaspoon imitation almond extract
2 tablespoons white sugar, or more as needed
1 tablespoon unsalted butter, or as needed
1 tablespoon milk, or as needed

Steps:

  • Preheat the oven to 325 degrees F (165 degrees C).
  • Finely chop 6 ounces baking chocolate and set aside.
  • Combine flour, cold butter, 1/2 cup sugar, and cocoa powder in a large bowl; beat until mixture resembles small crumbs. Stir in chopped chocolate, maraschino cherries, and almond extract until well combined.
  • Pour 2 tablespoons sugar into a shallow bowl. Form cookie dough into 1-inch balls and roll in the sugar until coated. Arrange cookies 1 inch apart on a cookie sheet. Use the bottom of a cup to flatten cookies to 1 1/2-inch rounds.
  • Bake in the preheated oven until edges are firm, about 10 minutes. Let cool on the cookie sheet for 2 minutes. Carefully transfer cookies to waxed paper; let cool completely, at least 1 hour.
  • Heat remaining chocolate in a small pot, stirring occasionally, until melted. Add 1 tablespoon butter and milk; stir until mixture is melted and runs off a spoon with ease. Add another tablespoon of butter and milk if needed.
  • Dip each cookie at least halfway into the melted chocolate mixture. Lay the dipped cookies back on the waxed paper. Let cool and harden for several hours.

Nutrition Facts : Calories 98.9 calories, Carbohydrate 11.1 g, Cholesterol 9.6 mg, Fat 6.1 g, Fiber 0.9 g, Protein 1.2 g, SaturatedFat 3.7 g, Sodium 0.9 mg, Sugar 6 g

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