Christmas Maraschino Cherry Shortbread (Printable View)
Buttery shortbread dotted with bright red maraschino cherries for holiday cheer
# What You'll Need:
→ Dough
01 - 1 cup unsalted butter, softened
02 - 1/2 cup powdered sugar
03 - 2 cups all-purpose flour
04 - 1/4 teaspoon salt
05 - 1 teaspoon vanilla extract
06 - 1/2 teaspoon almond extract
→ Add-ins
07 - 3/4 cup maraschino cherries, drained, patted dry, and chopped
08 - 1/2 cup mini chocolate chips (optional)
# How-To Steps:
01 - Preheat oven to 325°F. Line two baking sheets with parchment paper.
02 - In a large bowl, cream together softened butter and powdered sugar until light and fluffy.
03 - Mix in vanilla and almond extract until incorporated.
04 - Add flour and salt; mix until just combined. Do not overmix.
05 - Gently fold in the chopped maraschino cherries and mini chocolate chips, if using.
06 - Scoop tablespoon-sized amounts of dough and roll into balls. Place on prepared baking sheets, spacing about 2 inches apart.
07 - Gently flatten each cookie with your palm or the bottom of a glass.
08 - Bake for 16–18 minutes, or until edges are just set and bottoms are lightly golden.
09 - Cool on baking sheets for 5 minutes, then transfer to a wire rack to finish cooling.
# Expert Advice:
01 -
- The combination of almond and vanilla extracts creates a bakery-worthy flavor profile
- These cookies freeze beautifully so you can bake ahead for holiday gatherings
02 -
- Overbaked shortbread becomes crumbly and dry rather than tender
- Room temperature ingredients create the most cohesive dough
03 -
- Dip half of each cooled cookie in melted white chocolate for an elegant touch
- Press a whole cherry into the center before baking for extra visual appeal