Chocolate and Maraschino Cherry Shortbread Cookies

 

Chocolate and Maraschino Cherry Shortbread Cookies 

Shortbread filled with maraschino cherries and chocolate and optionally drizzled with or dipped in more chocolate.

Ingredients

1 cup (2 sticks) unsalted butter, room temperature
1/2 cup confectioners sugar
2 cups all-purpose flour
1/2 teaspoon salt
1 cup maraschino cherries, chopped
1/2 cup white and/or dark chocolate chips
1/2 tablespoon vanilla extract
8 ounces white and/or dark chocolate, chopped (optional)

Directions

Preheat oven 325F

• 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.
• 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. (you can do a rectangular log or a circular log.)
• 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.
• Bake in oven until they just start to turn lightly golden brown on top, about 10-15 minutes.
• Let cool completely.

Note: To make them look extra special, melt the chocolate in a double boiler. Then dip the cookies into the chocolate and place on a sheet of parchment paper and let cool until the chocolate sets. For that extra special Hostess gift, wrap them in a box and give when you go visiting or for Christmas dinner!

Enjoy...