Cherry Shortbread Cookies - Basic shortbread cookie dough with maraschino cherries and white chocolate chips. Perfect for Christmas baking!
1/4 cup unsalted butter, softened to room temperature
1/3 cup granulated sugar
1/2 teaspoon pure vanilla extract
1/4 teaspoon almond extract
1/2 Tablespoon maraschino cherry juice
1 cup all-purpose flour
8 maraschino cherries (drained and chopped)
optional: 2 ounces white chocolate chips
Using a handheld mixer, beat the butter on high speed until creamy, about 1 minute. Add the sugar, vanilla and almond extract. With the mixer running on high, slowly drizzle in 1 Tablespoon of the cherry juice. Beat for 1 minute on high. Gradually add in 1/2 cup of flour in at a time.
If your dough still isn’t coming together add in 1 tablespoon of very cold water at a time until the dough is easy to work with.
Use a spatula to mix in the maraschino cherries and white chocolate chips. Press the dough down to compact it and cover with plastic wrap to chill until firm, 2 to 3 hours (and up to 3 days). You will be tempted to make cookies right away. Do not skip out on the chilling part!
Preheat oven to 350°F (177°C). Line two baking sheets with parchment paper or silicone baking mats. Slice the dough and place them onto the baking sheet or shape the dough into even balls.
Bake for 11-12 minutes, or until very lightly browned on the edges. The cookies will puff up and spread slightly. Allow the cookies to cool for at least 30 minutes before drizzling with melted white chocolate.
Makes 12 cookies, the recipe can be easily doubled or tripled.
- Category: Medium
- Method: Stand Mixer
- Cuisine: American
- Serving Size: 1 cookie
Keywords: cherry shortbread cookies