Introduction:
These cherry chocolate chip shortbread cookies are the perfect mix of buttery goodness, sweet cherries, and rich chocolate. With their vibrant colors and melt-in-your-mouth texture, they make an excellent addition to holiday gatherings, tea time, or any occasion that calls for a touch of sweetness.
Recipe: Cherry Chocolate Chip Shortbread Cookies
Ingredients:
- 1 cup unsalted butter (softened)
- 3/4 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup maraschino cherries (drained, patted dry, and chopped)
- 1/2 cup mini chocolate chips
Instructions:
- Prepare the Dough:
- In a large mixing bowl, cream together the butter and powdered sugar until light and fluffy.
- Mix in the vanilla extract.
- Gradually add the flour and salt, mixing until a crumbly dough forms.
- Add Mix-Ins:
- Gently fold in the chopped cherries and mini chocolate chips until evenly distributed.
- Shape and Chill:
- Form the dough into a log about 2 inches in diameter and wrap tightly in plastic wrap.
- Chill in the refrigerator for at least 2 hours or until firm.
- Slice and Bake:
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Slice the chilled dough into 1/4-inch thick rounds and place them on the prepared baking sheet, spacing them slightly apart.
- Bake for 10-12 minutes or until the edges just begin to turn golden.
- Cool and Serve:
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
- Store in an airtight container for up to a week.
These cookies are not only delicious but also visually stunning, with their bright cherry pieces and chocolate specks. Perfect for gifting or enjoying with a cup of coffee or tea!
