Cherry Shortbread Cookies (Print Version)
# Ingredients:
01 -
½ teaspoon salt.
02 -
½ tablespoon vanilla extract.
03 -
¾ cup maraschino cherries, chopped small and drained.
04 -
1 cup unsalted butter, softened.
05 -
½ cup powdered sugar.
06 -
2 cups plain all-purpose flour.
07 -
⅔ cup chocolate chips.
# Instructions:
01 -
In a bowl, toss salt with flour, then set the mix aside.
02 -
Whip the butter and powdered sugar until it’s light and airy. Mix in the vanilla next.
03 -
Work the flour and salt mixture into the wet base a bit at a time until chunky clumps form.
04 -
Stir in the drained cherries and the chocolate chips gently.
05 -
Make a log about 2 inches thick, wrap it up, and chill it in the fridge for 1-2 hours.
06 -
Cut chilled dough into slices that are ¼-⅓ inch thick. Bake on a 325°F oven for 10-15 minutes.
# Notes:
01 -
Pat cherries dry thoroughly before adding.
02 -
Let the dough get really cold in the fridge.
03 -
Push crumbly cookie slices back together before baking.