Holiday Maraschino Cherry Shortbread Cookies


2 cups all-purpose flour
1/2 tsp. salt
1 cup unsalted butter, room temperature

1/2 cup powdered sugar
1/2 Tbsp. vanilla extract

3/4 cup maraschino cherries-chopped – it is important to spread cherries on paper towel after chopping to get all the extra liquid out or you can use dried maraschino cherries
2/3 cup chocolate chips (mini or regular)


Chop cherries and place on paper towel and cover with paper towel to remove extra liquid.

In a mixing bowl, combine flour and salt, set aside.

In a larger mixing bowl, or stand mixer, cream together 1 cup unsalted the softened butter with 1/2 cup powdered sugar. Mix in the vanilla.

Add flour with salt mixture and mix on low until larger clumps begin forming.

Using a rubber spatula or a wooden spoon, gently stir in chocolate chips and maraschino cherries.

Form the dough into a log and press it together well or it will crumble when you slice the cookies (the log should be about 2 inches thick) Wrap it in the plastic wrap and chill in the fridge for at least 1-2 hour.

After chilling the dough, preheat the oven to 325°F and line a baking sheet with parchment paper.

Unwrap the chilled log and cut slices 1/4 or 1/3 inch thick – if the slices crumble, press it back together with your hands. Place the slices onto the baking sheet with one inch of space between.

Bake the cookies 18-20 minutes and rotate the pan after 10 minutes. They will turn golden on the bottom and the top will be set.

Let them cool for 10 minutes on a baking sheet before carefully transferring them to a rack to cool completely.