No Fail Cherry Shortbread Cookies Recipes

HIDDEN CHERRY SHORTBREAD COOKIES

Steps:

• Preheat oven to 350 degrees.
• Line a baking sheet with parchment paper or spray with non-stick cooking spray.
• Start by softening your butter in a microwave safe bowl in the microwave, this typically takes 15-20 seconds.
• Then, move the butter to a large mixing bowl and whip it with a whisk for about 5 minutes. You can also use a Kitchen Aid mixer or a handheld electric mixer for this step too. The butter is whipped adequately when it looks more like whipped cream.
• Next, lay about 20-25 maraschino cherries out on a napkin to dry. I gently pressed another napkin on top to absorb additional moisture.
• After the butter is whipped well, add the sugar, almond extract, cornstarch and the flour and whisk well to combine. Continue to mix on high for 3-4additional minutes.
• If you have a 1 TBSP cookie scoop, using it makes this process very easy. Shortbread dough is very soft and buttery, so it is actually pretty difficult to shape by itself.
• Using your cookie scoop, scoop out the dough and level it off using the side of the bowl.
• Then, stick your thumb into the center of the scoop of leveled dough.
• After that, put a cherry inside the thumbprint and gently press down.
• Using the dough that has collected on the sides, cover the top of the cherry.
• Push the lever to eject the cookie out of the scoop and into your hand, round out the cookie dough into balls.
• Place each ball of dough onto your prepared baking sheet about 1-2"apart.
• Repeat process until all cookie dough is used.
• Put the cookies in the preheated oven and bake for 12-14 minutes, until the bottom of the cookies begin to lightly brown.
• Once baking is complete, remove from the oven and let them sit for a few minutes to cool down on the pan. Shortbread cookies are soft and fragile even after baking, so if you try to move them too soon, they might crack or fall apart.
• In a small bowl, whisk together the powdered sugar, melted butter, and the maraschino cherry juice.
• Then, put a plastic baggie over the top of a cup and scrape the icing into the baggie.
• Proceed to cut a small piece off the corner from the baggie and drizzle over the top of each cookie.
• Serve and enjoy!

CHOCOLATE CHERRY SHORTBREAD COOKIES

Steps:

• In a medium bowl, whisk together the flour, cocoa powder, pink pepper and salt. Set aside.
• Place the butter and 1/3 cup sugar in a large bowl and beat with an electric mixer until light pale and fluffy, about 2 minutes. Add the egg yolks and beat for an additional minute. In two additions, add the flour mixture, beating on low speed until just combined between additions. Pulse in the dried cherries and chocolate chips.
• Place a piece of plastic wrap on a clean, dry surface. Transfer the cookie dough to the plastic wrap, form into a 2-inch-wide log, and wrap tightly. Refrigerate for at least 1 hour.
• Preheat the oven to 350 degrees F.
• Using a sharp, thin knife, cut the log into 1/3-inch-thick rounds. Set the cookies on an ungreased baking sheet, spaced 1 inch apart, and sprinkle evenly with the remaining 2 teaspoons sugar.
• Bake until just set, 25 minutes. Cool the cookies completely on the baking sheet before removing to a wire rack.

CHERRY NO-BAKE COOKIES

Steps:

• In a large saucepan, combine sugar, butter, milk and cocoa. Bring to a boil, stirring constantly. Cook and stir 3 minutes., Remove from heat; stir in peanut butter and extracts until blended. Stir in oats and cherries. Drop mixture by tablespoonfuls onto waxed paper-lined baking sheets. Refrigerate until set. Store in airtight containers.

MELT - IN - YOUR - MOUTH SHORTBREAD

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Whip butter with an electric mixer until fluffy. Stir in the confectioners' sugar, cornstarch, and flour. Beat on low for one minute, then on high for 3 to 4 minutes. Drop cookies by spoonfuls 2 inches apart on an ungreased cookie sheet.
• Bake for 12 to 15 minutes in the preheated oven. Watch that the edges don't brown too much. Cool on wire racks.

CHERRY SHORTBREAD COOKIES

Steps:

• Preheat oven to 300 degrees F (150 degrees C). Line a cookie sheet with parchment paper.
• Using a food processor, mix the flour, butter, sugar and salt for 20 seconds.
• Add the cherries and pulse until chopped (about 20 seconds).
• Turn out the mixture onto a work surface and gather into a smooth, compact ball.
• On a lightly floured surface, form the dough into a 7 by 9 inch rectangle, about 1/4 inch thick.
• Cut into 12 rectangles. Prick each cookie 3 times with a fork.
• Using a metal spatula, place the cookies about 1 inch apart on the prepared cookie sheet and refrigerate for 20 minutes.
• Bake until light golden brown (30 minutes).
• Let cool for 10 minutes before transferring to a rack to cool completely and sprinkle with sugar.

BUTTERY 3-INGREDIENT SHORTBREAD COOKIES

Steps:

• Preheat oven to 325°. Cream butter and sugar until light and fluffy. Gradually beat in flour. Press dough into an ungreased 9-in. square baking pan. Prick with a fork., Bake until light brown, 30-35 minutes. Cut into squares while warm. Cool completely on a wire rack. If desired, dust with confectioners' sugar.

MINI SHORTBREAD COOKIES

Steps:

• Preheat oven to 300 degrees F.
• Sift the corn starch, icing sugar and flour.
• Blend in the butter until dough is completely smooth (I usually just use my hands to do this).
• Roll out dough on a floured surface to 1/4" thick.
• Cut cookies using a 1" round or heart shaped cookie cutter (these cookies turn out much better small).
• Reform the leftover pieces of cookie dough to roll and make more cookies.
• Place cookies on a shiny cookie pan (preferably one of the insulated types).
• Top cookies with either 1/4 or 1/2 of a cherry (these are tiny cookies and depending on cherry size do just fine with 1/4 of a cherry) OR a chocolate chip.
• Bake at 300 degrees F for 17-18 minutes.
• These cookies do not turn noticibly brown.

CHOCOLATE-COVERED CHERRY SHORTBREAD COOKIES

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.

SHORTBREAD CHERRY CHOCOLATE COOKIES RECIPE

Steps:

• Heat oven to 375 degrees.
• Cream together the sugar, butter, egg and almond extract until well blended and fluffy. Then add in the flour and salt and stir just until combined. Then add the chocolate chips. Gently fold in the cherries that have been cut up. Stir in carefully so the cherries don't break apart too much.
• Chill the dough for about an hour so it will be easier to roll into balls.
• Roll into about 1 1/2 inch balls and place on a cookie sheet lined with a silpat baking mat or parchment paper.
• Bake for about 10 to 12 minutes or until lightly golden brown.
• Cool on a cooling rack.