Chocolate and Maraschino Cherry Shortbread Cookies |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 6 |
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From the Closet Cooking Blog - Shortbread filled with maraschino cherries and chocolate and optionally drizzled with or dipped in more chocolate. Ingredients:
1 cup unsalted butter, room temperature |
1/2 cup confectioners' sugar |
2 cups all-purpose flour |
1/2 teaspoon salt |
1 cup maraschino cherry, chopped |
1/2 cup white chocolate chips (and or or dark chocolate chips) |
1/2 tablespoon vanilla extract |
8 ounces chocolate, chopped (optional) |
Directions:
1. Cream the butter and the sugar.Mix the flour and the salt.Mix the dry ingredients into the wet until it starts forming larger clumps.
2. Mix in the maraschino cherries, white chocolate and vanilla extract.Form the dough into the shape that you want, wrap it in plastic and let it chill in the fridge for at least an hour.
3. Cut the log into 1/4 inch thick slices and place them on a parchment lined baking pan with one inch of space between them.
4. Bake in a preheated 325F oven until they just start to turn lightly golden brown on top, about 10-15 minutes.Let cool completely.Melt the chocolate in a double boiler. (optional).
5. Dip the cookies into the chocolate and place on a sheet of parchment paper and let cool until the chocolate sets. (optional).
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