These Christmas Maraschino Cherry Shortbread Cookies are buttery and tender, with festive flavors of maraschino cherries and almond extract. The addition of red and green candied cherries, as well as optional white chocolate chips and sliced almonds, makes these cookies ideal for holiday gatherings.
Ingredients: 1 cup 2 sticks unsalted butter, softened. 1/2 cup powdered sugar. 1/4 cup maraschino cherry juice. 1/2 teaspoon almond extract. 2 cups all-purpose flour. 1/2 cup maraschino cherries, chopped. 1/4 cup red and green candied cherries, chopped. 1/4 cup white chocolate chips optional. 1/4 cup sliced almonds optional.
Instructions: Put the softened butter and powdered sugar in a large bowl and mix them together until they are light and fluffy. Mix the almond extract and maraschino cherry juice together in the bowl until they are well blended. Mix the all-purpose flour in slowly with the wet ingredients until a soft dough forms. Add the chopped maraschino cherries and candied cherries and mix them in. You can add white chocolate chips and sliced almonds for extra taste and texture if you want to. Make a long log out of the dough that is about 2 inches across, and then wrap it tightly in plastic wrap. Put the dough in the fridge for at least two hours, or until it gets firm. Warm your oven up to 350F 175C and put parchment paper on a baking sheet. The dough should be chilled. Take it out of the fridge and cut it into rounds that are 1/4 inch thick. Don't put them all on the baking sheet at once; leave a little space between each one. After the oven is hot, bake the cookies for 12 to 15 minutes, or until the edges turn golden brown. After the cookies are done baking, take them out of the oven and let them cool for 5 minutes on the baking sheet. Then, move them to a wire rack to cool completely. With your family and friends, enjoy these tasty Christmas Maraschino Cherry Shortbread Cookies.
Prep Time: 20 minutes
Cook Time: 15 minutes
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