Maraschino Cherry Shortbread Cookies
Ingredients
- 2¼ cups all-purpose flour
- ¼ teaspoon salt
- 1 cup unsalted butter softened
- ¾ cup powdered sugar
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract
- ¾ cup maraschino cherries finely chopped and very well dried
Instructions
- Drain, finely chop, and pat cherries completely dry.
- Whisk flour and salt together.
- Beat butter and powdered sugar until smooth and creamy.
- Mix in vanilla and almond extracts.
- Add dry ingredients and mix just until combined.
- Gently fold in dried cherries.
- Divide dough in half and shape into 2-inch logs.
- Wrap and chill for 2–3 hours until firm.
- Preheat oven to 325°F (165°C) and line baking sheets.
- Slice dough into ¼-inch rounds and place on sheets.
- Bake 12–14 minutes until set but still pale.
- Cool 5 minutes, then transfer to a rack.
Notes
• Dry cherries extremely well to avoid soft, streaky dough.
• Keep oven temperature low to prevent browning.
• Chill dough fully for clean, even slices.
• Do not overmix to maintain tender shortbread texture.
• Keep oven temperature low to prevent browning.
• Chill dough fully for clean, even slices.
• Do not overmix to maintain tender shortbread texture.