Ingredients
Scale
- 1 cup (2 sticks) unsalted butter, softened
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract (optional)
- 2 1/4 cups all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup maraschino cherries, well-drained and finely chopped
- Powdered sugar, for dusting (optional)
Instructions
- Prepare Cherries: Drain maraschino cherries thoroughly, pat them very dry with paper towels, and finely chop. This step is crucial to prevent excess moisture from affecting the cookie texture. Set aside.
- Cream Butter and Sugar: In a large mixing bowl, using an electric mixer, cream together the softened unsalted butter and granulated sugar on medium speed until light and fluffy, about 2-3 minutes.
- Add Extracts: Beat in the vanilla extract and almond extract (if using) until just combined.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour and salt.
- Gradually Add Dry to Wet: Gradually add the flour mixture to the butter mixture, mixing on low speed until just combined and a soft dough forms. Be careful not to overmix.
- Fold in Cherries: Gently fold in the finely chopped maraschino cherries by hand until evenly distributed throughout the dough.
- Chill Dough: Divide the dough in half. Shape each half into a log, about 1.5 to 2 inches in diameter. Wrap tightly in plastic wrap and refrigerate for at least 1 hour, or up to 2 days, to allow the dough to firm up.
- Preheat Oven: Preheat your oven to 325°F (160°C). Line two baking sheets with parchment paper.
- Slice and Bake: Remove one dough log from the refrigerator. Using a sharp knife, slice the dough into 1/4-inch thick rounds. Place the cookies about 1 inch apart on the prepared baking sheets. If desired, gently press a small piece of maraschino cherry onto the center of each cookie before baking for extra garnish.
- Bake: Bake for 15-18 minutes, or until the edges are lightly golden and the centers are set but still pale. The cookies will firm up as they cool.
- Cool: Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
- Serve (Optional Dusting): Once cooled, dust with a sprinkle of powdered sugar for an extra festive touch, if desired.
Notes
Draining Cherries: Don’t skip patting the cherries dry! Too much moisture can make your shortbread tough or spread too much. Chilling is Key: Chilling the dough is essential for perfectly shaped shortbread cookies that hold their form. Storage: Store cooled cookies in an airtight container at room temperature for up to 5-7 days. Freezing: Unbaked dough logs can be frozen for up to 3 months. Thaw in the refrigerator overnight before slicing and baking. Baked cookies can also be frozen for up to 3 months; thaw at room temperature. Variation: For a citrusy twist, add 1 teaspoon of orange or lemon zest to the dough along with the extracts.
- Prep Time: 20 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 145
- Sugar: 7g
- Sodium: 15mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0.5g
- Protein: 1g
- Cholesterol: 30mg