Christmas Maraschino Cherry Shortbread Cookies: A Festive Treat to Sweeten the Holidays

How to Make Christmas Maraschino Cherry Shortbread Cookies

Step 1: Prepare the Maraschino Cherries

1. Drain the maraschino cherries thoroughly to remove excess liquid.
2. Pat them dry with a paper towel, then finely chop them. Set aside.

Step 2: Make the Shortbread Dough

1. In a large mixing bowl, beat the softened butter and powdered sugar together until light and fluffy.
2. Add the vanilla extract and mix until incorporated.
3. Gradually add the flour and salt, mixing on low speed until a soft dough forms.
4. Fold in the chopped cherries, ensuring they’re evenly distributed throughout the dough.

Step 3: Chill the Dough

• Shape the dough into a log (about 2 inches in diameter), wrap it tightly in plastic wrap, and refrigerate for at least 1–2 hours. This step ensures the cookies hold their shape during baking.

Step 4: Slice and Bake

1. Preheat your oven to 325°F (165°C) and line a baking sheet with parchment paper.
2. Remove the dough from the refrigerator and slice it into ¼-inch thick rounds. Place the cookies on the prepared baking sheet about 1 inch apart.
3. Bake for 12–15 minutes, or until the edges are just lightly golden. Let the cookies cool completely on a wire rack.

Step 5: Add the White Chocolate Drizzle (Optional)

1. In a microwave-safe bowl, melt the white chocolate chips with the heavy cream in 20-second intervals, stirring after each, until smooth.
2. Drizzle the melted chocolate over the cooled cookies using a spoon or a piping bag for a decorative finish.

Tips for the Perfect Maraschino Cherry Shortbread Cookies

1. Drain Cherries Well: Excess liquid can make the dough too wet and difficult to handle, so be sure to pat the cherries dry.
2. Don’t Overbake: Shortbread should be tender and slightly crumbly, so remove the cookies when the edges just start to turn golden.
3. Chill for Best Results: Chilling the dough prevents spreading and helps the cookies maintain their shape.

Serving and Storage

• Serving: Pair these cookies with hot chocolate, coffee, or a glass of eggnog for a cozy holiday treat.
• Storage: Store in an airtight container at room temperature for up to 5 days or freeze for up to 3 months.