Christmas Maraschino Cherry Shortbread Cookies
Christmas Maraschino Cherry Shortbread Cookies
Oh, where do I even begin with these little gems? Every holiday season, as soon as the first chill hits the air and Christmas lights start twinkling, my kitchen begins dreaming of these buttery, ruby-red studded Christmas Maraschino Cherry Shortbread Cookies – they’re truly a festive staple. This isn’t just a recipe; it’s a tiny, edible celebration that brings joy with every bite.
For me, every batch is a direct portal to my grandma’s bustling kitchen, a scent memory of flour dusting marble countertops and the sweet, almondy aroma of cherries baking. I still chuckle remembering one year, as a tiny helper (mostly eating dough!), I accidentally mixed up the sugar and salt, leading Grandma to quip, “Well, darling, some adventures just aren’t meant for the oven today!” Those perfect shortbreads became even more special, a testament to making memories, whether it’s with classic shortbreads or trying something new like these amazing Tahini Chocolate Chip Cookies.
This simple Christmas Maraschino Cherry Shortbread Cookies is my cherished nod to those festive moments, offering a little slice of holiday magic that’s incredibly easy to make, yet utterly delightful to share. Ready to bring this festive joy to your own home? And if you’re looking for even more holiday baking inspiration, you absolutely have to check out these adorable Christmas Tree Brownies too!
Christmas Maraschino Cherry Shortbread Cookies
Course: DessertsCuisine: AmericanDifficulty: Easy4
servings30
minutes40
minutes300
kcalButtery, melt-in-your-mouth shortbread cookies studded with vibrant maraschino cherries, perfect for adding a touch of festive cheer to your holiday season.
Ingredients
1 cup (2 sticks) unsalted butter, softened
1/2 cup granulated sugar
1/4 teaspoon salt
1 teaspoon vanilla extract
1/2 teaspoon almond extract (optional, but highly recommended!)
2 cups all-purpose flour
1/2 cup maraschino cherries, drained very well and finely chopped
Directions
- In a large bowl, using an electric mixer, beat the softened butter, granulated sugar, and salt together until light and fluffy, about 2-3 minutes.
- Beat in the vanilla extract and almond extract (if using) until just combined.
- Gradually add the all-purpose flour, mixing on low speed until just combined and a soft dough forms. Be careful not to overmix.
- Gently fold in the finely chopped maraschino cherries until evenly distributed throughout the dough.
- Divide the dough in half. On a lightly floured surface, roll each half into a log, about 1.5-2 inches in diameter. Wrap each log tightly in plastic wrap.
- Refrigerate the dough logs for at least 1 hour, or up to 2 days, to allow them to firm up. This is crucial for clean cuts and preventing spreading.
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
- Remove one dough log from the refrigerator. Using a sharp knife, slice the dough into 1/4-inch thick rounds.
- Place the cookies about 1 inch apart on the prepared baking sheets.
- Bake for 12-15 minutes, or until the edges are lightly golden. The centers should still be pale.
- Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- The Chilling Secret: Don’t skip the chilling step! This is my family’s ‘secret sauce’ for perfectly shaped shortbread. It keeps the butter cold, preventing the cookies from spreading and ensuring those beautiful, crisp edges.
- Drain Your Cherries!: Maraschino cherries can be quite wet, and excess moisture is the enemy of crisp shortbread. Make sure to drain them thoroughly and even blot them with a paper towel after chopping to remove any residual syrup.
- Flavor Variations: Feeling adventurous? You can add 1/4 cup of finely chopped pecans or walnuts along with the cherries for a nutty crunch. A light drizzle of simple glaze (powdered sugar + milk) once cooled also adds a lovely touch!
