That sounds like a beautiful and festive cookie! Maraschino Cherry Shortbread Cookies combine the buttery, crisp tenderness of classic shortbread with the sweet, almond-like flavor and bright color of maraschino cherries. They are perfect for holidays or any special occasion.
Here is a straightforward recipe for these beautiful, melt-in-your-mouth cookies.
🍒 Maraschino Cherry Shortbread Cookies
This recipe is ideal for cutouts or for shaping into small drops/balls. It yields approximately $3 \text{ to } 4 \text{ dozen}$ cookies.
I. Ingredients
| Component | Quantity | Notes |
| All-Purpose Flour | $300 \text{ g}$ ($2 \frac{1}{4} \text{ cups}$) | Sifted, or whisked well. |
| Unsalted Butter | $225 \text{ g}$ ($1 \text{ cup}$ or $2 \text{ sticks}$) | Crucial: Must be softened to room temperature. |
| Granulated Sugar | $100 \text{ g}$ ($\frac{1}{2} \text{ cup}$) | |
| Maraschino Cherries | $120 \text{ g}$ ($\sim \frac{1}{2} \text{ cup}$) | Drained very well and chopped finely. |
| Maraschino Cherry Juice | $1 \text{ tbsp}$ | This gives color and flavor. |
| Almond Extract | $\frac{1}{2} \text{ tsp}$ | Essential for complementing the cherry flavor. |
| Salt | $\frac{1}{4} \text{ tsp}$ |
II. Instructions
1. Preparing the Dough
- Prep Cherries: Drain the maraschino cherries very well. Chop them into small, fine pieces. Pat them lightly with a paper towel to remove excess moisture.
- Cream Butter & Sugar: In a large bowl, use a hand mixer or stand mixer (paddle attachment) to cream the softened butter and sugar until light and fluffy (about $3 \text{ minutes}$).
- Add Flavor: Beat in the almond extract, salt, and the reserved maraschino cherry juice.
- Add Flour: Reduce the mixer speed to low and gradually add the flour. Mix only until the dough starts to come together.
- Fold in Cherries: Remove the bowl from the mixer and gently fold in the chopped maraschino cherries using a spatula until evenly distributed. Do not overmix.
2. Shaping and Chilling
You have two main options for shaping:
- A. Log Method (Easier): Form the dough into two logs ($4 \text{ cm}$ diameter), wrap them tightly in plastic wrap, and chill for at least $2 \text{ hours}$ (or until firm).
- B. Drop Method (Cutouts): Divide the dough into two discs, wrap, and chill for at least $2 \text{ hours}$.
3. Baking
- Preheat & Prep: Preheat your oven to $175^\circ\text{C}$ ($350^\circ\text{F}$). Line baking sheets with parchment paper.
- Slice (Log Method): Unwrap the chilled logs and slice the dough into $5 \text{ mm}$ ($\frac{1}{4} \text{ inch}$) thick rounds. Place them $2 \text{ cm}$ apart on the prepared sheets.
- Cut (Disc Method): Roll out the chilled dough to about $5 \text{ mm}$ thickness and use a small round or festive cookie cutter.
- Bake: Bake for $10 \text{ to } 12 \text{ minutes}$, or until the edges are just barely beginning to turn golden. The centers should still look pale.
- Cool: Let the cookies cool on the baking sheet for $5 \text{ minutes}$ before transferring them to a wire rack to cool completely.
III. Finishing Touches (Optional)
These cookies are often topped with a simple white glaze or dipped in white chocolate to enhance the festive look:
- White Glaze: Whisk together $\frac{1}{2} \text{ cup}$ powdered sugar and $1-2 \text{ tablespoons}$ milk or cherry juice until smooth. Drizzle over the cooled cookies.
- White Chocolate: Melt white chocolate and dip one end of the cooled cookie into it. Place a small whole maraschino cherry on the chocolate before it sets.
Enjoy these perfectly pink and buttery cookies!
Would you like a recipe for a classic cranberry shortbread as an alternative holiday cookie?