Cherry Chocolate Shortbread



Growing up, it wouldn’t be Christmas without a covered candy dish full of ribbon candy and chocolate covered cherries. These cookies are like popping a chocolate covered cherry in your mouth, then taking a bite of a delicious shortbread cookie. If you’re headed to a cookie swap, these are the cookies to show up with!

  • 2 sticks butter, room temperature
  • 1/2 cup confectioner’s sugar
  • 1 teaspoon vanilla extract
  • 2 cups flour
  • 1/2 teaspoon kosher salt
  • 1 – 10 ounce jar of maraschino cherries, drained and chopped
  • 1/2 cup semi-sweet chocolate chips
  • 1 teaspoon vanilla extract

1. In a large bowl, cream together the butter, sugar, and vanilla extract. In a separate bowl, combine the flour and salt, and add to the butter/sugar mixture.

2. Chop the maraschino cherries, transfer them to a paper towel lined plate, and blot to get rid of the excess juice. Add cherries and chocolate chips.

3. Divide dough in half, and using wax paper, roll into a logs. Refrigerate for 1 hour.

4. When ready to bake, preheat oven to 325º. Cut the log into 1/4″ slices and place on a parchment lined baking sheet. Bake for 10 to 15 minutes until cookies are slightly golden on top. Cool on a wire baking rack.

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