MARASCHINO CHERRY SHORTBREAD COOKIES!!

Substitutions and Variations:

Want to put your own spin on these delectable cookies? Here are some suggestions:

1. Almond Infusion: Add a touch of almond extract to the dough for a delightful almond-cherry flavor combination.
2. Chocolate Drizzle: Dip the cooled cookies in melted chocolate and let them set for an extra layer of decadence.
3. Candied Cherry Garnish: Top each cookie with a candied maraschino cherry half before baking for an elegant touch.

Closing in Todd Wilbur Style

Now that you’ve uncovered the secret to these Maraschino Cherry Shortbread Cookies, it’s time to enjoy the fruits of your labor. Share these cookies with loved ones or savor them as a well-deserved treat for yourself. Don’t forget to leave a review and tell us how your cookie adventure turned out. Happy baking!

Tips or Notes:

• Patience is key when mixing the dough; it may seem crumbly at first, but continue mixing until it comes together.
• Be gentle when folding in the maraschino cherries to avoid breaking them apart.
• For a more pronounced cherry flavor, add a tablespoon of maraschino cherry juice to the dough.

Frequently Asked Questions

Can I use fresh cherries instead of maraschino cherries?

While you can use fresh cherries, keep in mind that maraschino cherries have a unique flavor and texture that contribute to the character of these cookies. Fresh cherries will provide a different experience.

 

How should I store these cookies?

Store your Maraschino Cherry Shortbread Cookies in an airtight container at room temperature for up to a week. For longer storage, freeze the cookies in a freezer-safe container for up to three months.

MARASCHINO CHERRY SHORTBREAD COOKIES!!

3 from 10 votes

Recipe by Alexandra Course: All Word Recipes

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

1

Cook Mode

Keep the screen of your device on

Ingredients

• 1 cup 1 (2 sticks or 226g) unsalted butter, softened

• 1/2 cup 1/2 (60g) powdered sugar

• 1/4 cup 1/4 (30g) cornstarch

• 2 cups 2 (240g) all-purpose flour

• 1/2 cup 1/2 (85g) maraschino cherries, drained and finely chopped

• 1/4 cup 1/4 (30g) maraschino cherry juice (optional)

• 1/2 teaspoon 1/2 almond extract (optional)

• Red food coloring (optional, for a more vibrant color)

Directions

• In a large mixing bowl, cream together the softened butter and powdered sugar until light and fluffy.
• Sift in the cornstarch and all-purpose flour. Mix until the dough starts to come together. If desired, add the maraschino cherry juice and almond extract for extra flavor and a few drops of red food coloring for a vibrant color.
• Gently fold in the finely chopped maraschino cherries until evenly distributed. Be careful not to overmix.
• Divide the dough in half and shape each half into a log. Wrap them in plastic wrap and chill in the refrigerator for at least 1 hour.
• Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
• Slice the chilled dough logs into rounds and place them on the prepared baking sheet, leaving space between each cookie.
• Bake in the preheated oven for 12-15 minutes, or until the edges turn golden.
• Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
• Enjoy your homemade Maraschino Cherry Shortbread Cookies!

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