Christmas Maraschino Cherry Shortbread Cookies
Delightfully buttery shortbread cookies studded with tangy maraschino cherries, perfect for holiday gatherings.
Ingredients
Main Ingredients
- 2 cups all-purpose flour Good quality flour like King Arthur recommended.
- 1/2 cup powdered sugar Use a brand with good taste for the best texture.
- 1 cup unsalted butter, softened Real butter only; let it sit out for at least an hour to soften.
- 1/2 teaspoon vanilla extract Use a good quality such as Nielsen-Massey.
- 1/4 teaspoon almond extract Adds depth of flavor.
- 1 cup maraschino cherries, chopped Choose a brand without artificial flavors/colors.
- 1/4 teaspoon salt Balances the sweetness.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, cream together the softened butter and powdered sugar until light and fluffy.
- Mix in the vanilla and almond extracts.
- Gradually add in the flour and salt, mixing until just combined.
- Fold in the chopped maraschino cherries.
- Roll the dough into small balls and place them on a lined baking sheet, flattening them slightly.
- Bake for 12-15 minutes, or until the edges are lightly golden.
- Allow to cool on a wire rack before serving.
Notes
These cookies freeze remarkably well; just pop them in an airtight bag. They can last up to three months in the freezer. Perfect for advanced planning for holiday gatherings.
Nutrition
Serving: 1gCalories: 150kcalCarbohydrates: 20gProtein: 1gFat: 7gSaturated Fat: 4gSodium: 50mgSugar: 5g
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