Maraschino Cherry Shortbread Cookies – make these classic shortbread cookies with red bits of Maraschino cherries, and you will get a beautiful Christmas dessert. These colorful Christmas cookies are the simplest recipe to follow, and a sweet way to celebrate with your family!
Christmas Maraschino Cherry Shortbread Cookies
Although it’s just Thanksgiving, in the head of most food bloggers is Christmas. Of course, to all of you that food blogging is a full time job or a hobby, you will already have something to prepare although everyone else will prepare it a few weeks later. And since Christmas is coming in a few weeks, most of you must will be thinking about one thing and one thing only – Christmas Cookies, like classic Soft Chocolate Chip Cookies.
Best Chocolate Chip Christmas Cookie Recipe
In only a few minutes of searching on the internet, my bookmarks were already full of really fantastic cookie ideas. Since everyone in my family just loves cookies, I decided to make a real little series of recipes for Christmas Cookies. The only thing left was to decide which recipe to start.
There could be no other! Of all the cookies that I have prepared until now, my husband was a great fan of the classic shortbread cookies with chocolate chips. In order to add a little Christmas charm, I decided to make them a little redder and the best ingredient for that is Maraschino Cherry and it’s beautiful red color and really specific taste.
And so, there was nothing else left but to begin the story with shortbread cookies. In my case, that meant preparing cookie dough in the form of a circular log and keeping this log alive from my husband. He even eats it unbaked. And in only one and a half hour, of which, almost an hour is cooling in the fridge, there they were, my Christmas Maraschino Cherry Shortbread Cookies smiling from the table teasing with their beautiful combination of black chocolate chips and red cherry.
As usual, the photo shoot had to be done in a very short time until my husband got his bite of these Maraschino Cherry Shortbread Cookies while they were still warm.
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I’m sure Santa would love to grab a few of these Cranberry Pistachio Christmas Shortbread Cookies too, when he stops by to deliver the Christmas gifts.
Fresh Cranberry White Chocolate Cookies are delicious, soft cream cheese cookies with fresh cranberries and white chocolate chunks. These Christmas cookies are overloaded with white chocolate and tangy fresh cranberries for a bright festive look.
Christmas Maraschino Cherry Shortbread Cookies
Prep Time: 25 minutes- Cook Time: 10 minutes
- Total Time: 1 hour 35 minutes
Yield: 24 cookies 1x
Category: Dessert
Method: Oven
Cuisine: American
Print Recipe
Pin RecipeDescription
Maraschino Cherry Shortbread Cookies – make these classic shortbread cookies with red bits of Maraschino cherries, and you will get a beautiful Christmas dessert. These colorful Christmas cookies are the simplest recipe to follow, and a sweet way to celebrate with your family!
Ingredients
- 1 cup unsalted butter- room temperature
- 1/2 cup powdered sugar
- 1/2 tablespoon vanilla extract
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 3/4 cup maraschino cherries-chopped(spread cherries on paper towel to drain well or you can use candied maraschino cherries)
- 2/3 cup chocolate chips
Instructions
- Mix flour and salt, set aside.
- Cream 1 cup unsalted softened butter with 1/2 cup powdered sugar, mix in vanilla.
- Add flour and salt mixture and mix until it starts forming larger clumps.
- Mix in chocolate chips and maraschino cherries.
- Form the dough into the log and press it well or it will crumble when you slice the cookies (the log should be about 2 inch thick) Wrap it in the plastic wrap and chill in the fridge for at least 1-2 hour.
- Preheat the oven to 325 F and line baking sheet with parchment paper.
- Cut the log into 1/4 or 1/3 inch thick slices (if the slices crumbles, press it back together with your hands) and place them onto baking sheet with one inch of space between.
- Bake the cookies 10– 15 minutes (until they just start to turn lightly golden brown on top)
- Let them cool for 5 minutes on a baking sheet before transfer them to a rack to cool completely.
139 comments
Yum I love cherries and chocolate! These look very festive too, thanks for sharing!
First of all 325 degrees is the wrong temperature. Mine were slightly brown on the bottom and raw on the top. cookies are pink. And yes I drained the cherries and place on paper towel. And I think more vanilla would help. Not the best cookie I’ve ever made
UPDATE…………I made these for the second time because I have never had a cookie defeat me. I altered the recipe a bit. I added more vanilla increased to one teaspoon and cooked the cookies at 350 for 20 minutes. Rotated the cookie sheet at 10 min. Putting the top sheet on the bottom and the bottom sheet to the top. The tops of the cookie don’t turn slightly brown in my opinion. The bottoms do. But don’t see it on the top. With the addition of more vanilla I still don’t taste vanilla. So two tries with these. Won’t be making them again. 🙁
Recipe calls for 1/2 TABLESPOON (aka 1 1/2 tsp) vanilla
I agree with so many of the other reviews. These were incredibly bland and had an almost off putting aftertaste. Very disappointing because the ingredients seemed so straightforward and the pictures looked like they would have been a home run. I’ve never left an online review of a recipe before, but felt inclined to do so in this instance because they are just that bad. Save your time and money on the ingredients. Do yourself a favor and skip this recipe.
Love the sound of this recipe. I’m in Australia, could you please advise me the measurements in grams
How do you keep the dough from turning pink? Baking time was not long enough. Cookies were still raw in center. Don’t think I will be making these again. ??
Sigh….the pictures looked so enticing, I had to try these. I followed the recipe to a T— but there was no way the dough would form into a log without any wetness. I wet both of my hands to get the dough shaped into the log. What an ordeal 🙁
After 2 hours in the fridge, I cut off enough to make 6 cookies as “testers”.
At 325° for the specified time .you cookies were NOT done. 5 more minutes….. no. Another 5, almost. Another 3, I guess that’s enough. I let them cool over night because I started this adventure at 8 pm.
It’s now 8 am, and I tried the cookie with my morning coffee.
I will NOT be using this recipe for my Christmas cookies.
Sorry 🙁
Thank you for this recipe! It is a keeper. I used glacé cherries & accidentally added 1 tablespoon of vanilla, but they taste amazing. Next time I will pack the roll a bit tighter to prevent any crumbling when sliced. I baked at 325 for 20 minutes, then let rest on the cookie sheet for 1/2 hour before removing. I love how they turned out!
I too used glacé cherries and increased vanilla extract to 1 tablespoon. Couldn’t be happier with the result. I didn’t experience the uneven cooking mentioned in above comment. Baked 325 for 20 mins. A sweet short cookie. Thank you for sharing this recipe.
Ohh, they look fantastic! I rally love de combination of the red cherry and The choclate ☺ These cookies I must do, and serve for my familj On christmas eve in Sweden. Thank you for idea! ?
Look good can’t wait to try them.
Could this dough be frozen as a log, defrosted and then sliced and baked?
HI Clare, I haven’t tried to freeze it, but you can keep it a in the fridge for a few days before baking(just pack it well)
HI Clare, I haven’t tried to freeze it, but you can keep it a in the fridge for a few days before baking(just pack it well)
Just made these. I used green and red marichino cherries. Let them dry in paper towels about 30 min. I used a bit less cherries and a bit less chocolate chips, and made up difference with pecans. Everyone loved them. I had no problem with them turning pink or not being cooked.
These look great, I can wait to try! Are the cherries the candied maraschino cherries that are dry, or the kind that are in the liquid? I wasn’t sure if the liquid soaked type would wet or tint the dough? Thank you for sharing.
Hi Kate,use dry candied cherries.
Used liquid maraschino cherries. The dough is pink and hard to tell if they are done.
I had maraschino cherrys too.
Once I drained them, I put them in a colander with some powdered sugar to soak up any extra juice. It did still turn a little pink, though.
But I think carefully hand mixing it may also help.
I put mine in a mixer and it kind of mashed up the cherries so it turned the dough pink.
Those look delicious! I wonder, have you ever tried with white chocolate hips and dried cranberries? Do you think it might work?
Hi Jennifer,it will work really well, you can try it.
4 years later I’m just seeing this recipe! But it sounds and looks so good I’m going to try it. I think in going to try cherry cranberry’s with the chocolate chips. Wish me luck!
Happy baking Billie!
Made these multiple times, cookies were loved by all. No one gets caught up that the dough has a slight tinge to it. To help keep the pink to a minimum I diced the cherries and put them in the oven for a bit to dry them out. Maybe next time I make them I will remember to write down what I do. But I always taste the dough as it goes along, shortbread can be screwed up easily…. in my experience.
How do you think the consistency of the dough would hold up if nuts were added?
Hi Shannon, you can add chopped nuts, I think it will be OK.
These look beautiful!! I will have to try them!!
I made these cookies last night using jarred maraschino cherries which I chopped, rinsed and dried. Added them to the shortbread ingredients. Still turned the dough pink. After refrigerating for the appropriate amount of time, I baked them. Probably the worst cookies I ever made. Very labor intensive, the chopped cherries also stained everything. They added nothing to the flavor of the shortbread, actually they detracted from the taste (and I like maraschinos). Will not make these again. I also used chocolate chips.
Hi,sorry yours didn’t turn out,I used the same as you and I made six batches,all turned out fine and were a great hit for boxed gift at Christmas time.just taking 83more out of the oven,next batch to go in I used gluten free flour hope these turn out,
Made these several times, everyone loved them (including me). Used maraschino cherries, chopped and dried between paper towels and did not make cookies pink at all. These are sooooo delicious and pretty too ?
Thanks Chris 🙂
I used cherries that were in fluid and had no problem with the rough changing colors..I simply dried them well. I thought they were very easy to make and have a very nice flavor. I will make them again
Thanks Mary 🙂
Thought these turned out delicious and very cute. All I had available was the jarred maraschino cherries, so I drained them, chopped them, then put them on a baking sheet on parchment paper and in the oven at 250 to dry them out. Worked great. Also used mini chocolate chips instead of fullsize. Everyone who has tasted them so far said they are a keeper! Taking them to a cookie swap tonight! 🙂
thanx Brenda all i have are jarred cherries and this helped me out tremendously
How long would you say you kept them in the oven?
how long did you let the cherries in the oven?
I made these today and they are delicious. I used dried green and red maraschino cherries and mini milk chocolate chips. They look so Christmasy and taste really good. Will defo keep thus treasure of a recipe.
Thanks Marie :0
Merry Christmas !!!
I just wanted to let you know I made these for Christmas this year and they were delicious! I refrigerated my dough overnight, I don’t know if that helped, but mine turned out very well 😀 Thanks
I just made these. Good! I used mini chocolate chips, but next time I will use half the amount recommended.
Next time I will use half the sugar, because the chocolate chips and the maraschino cherry bits are quite sweet.
I furthered the sweetness by drizzling very reduced maraschino cherry juice over the top of the baked-and-then-cooled-to-room-temperature cookies. That reduced juice added extra sweetness, but so delicious.
Also, the brand of cherries I used was the best!!!
Tillen Farms MERRY MARASCHINO CHERRIES.
I thought I commented on here shortly after I made these but I guess I didn’t. I posted my adaption of this recipe on my blog. This is what I did:
First, I drained and chopped my cherries and left them wrapped in a paper towel overnight. Two, instead of using regular chocolate chips, i used white chocolate chips that i dyed green. I also added vanilla sugar. I froze the dough for a few dAys before I baked them. They were crumbly and delicious. Unfortunately, one of my kids knocked over my entire tray of them and they all shattered so we were only able to enjoy them for a day.
When you go to copy the recipe it only shows the ingredients not the Directions.
I was thinking candied cherries. Red and green. I make fruitcake and sometimes have to get bigger container then I need, I usually make white chocolate fudge and put the extra cherries in it. So thought this is would be another recipe to use. Plan to try this year
Hi Toni, you could try it, sounds good 🙂
I used the candied cherries and they turned out just fine
I don’t understand why you would use UNsalted butter and then add salt.
Using unsalted butter allows YOU to control the amount of salt in your cookies, or anything else, for that matter. I’ve started using unsalted butter totally and only use Himalayan Pink Salt exclusively, mainly for the health benefits. If you want salted butter, just let your butter come to room temperature and grind in a few grinds of your salt and voilá…salted butter!
Thank you for sharing
Made these and they are a keeper. Everyone loved them. They were the first to go from the assorted cookies we made. They are requested all the time and are definitely on the Christmas cookie list from now on.
Thanks Elaine!
Could you use a small cookie scoop instead of rolling? And press slightly?
Hi Ronnie, there is no rolling for this recipe, you should make the log and slice the cookies with the knife.
They look and sound fantastic – a marvellous Christmassy idea.
Will definitely try them.
Thanks Fay 🙂
Rather than chocolate chips, could one use another dried or fresh fruit in the recipe instead?? If so, which one might be best, tastewise? Recipe looks very good.
These cookies look amazing — and your photography is terrific! Was wondering if you use Tailwind — because I am starting a new tribe called CHRISTMAS COOKIES and I’d love for you to participate! If you’re interested, send me an e-mail and I’ll invite you! Thanks — these cookies are going on my MUST TRY list this year!
Thanks Lisa 🙂 You have really gorgeous photos on your blog,too! Thanks for the invite, but I don’t use it.
would love to be a part of your cookie group.
Unfortunately I agree that they are pretty but don’t taste very good. I am going to make a glaze and color it green and drizzle over them. 1/2 cup powdered sugar isn’t very much. I also might try almond extract instead of vanilla. I think it is the lack of sugar that makes them so bland.
These worked out great but I followed the advice of one of the posters and diced and dried my jarred maraschino cherries on parchment in the oven first. I chilled for 2- 3 hours. Don’t overhandle or overbake! We also reduced the sugar to 2/3 cup and used caster sugar (superfine, but not powdery like icing sugar) and used 1/2 white choc chips and half semi-sweet. I only noticed a small amount of pink bleeding. These are yummy – I wonder how they would look and taste with chopped pistachio in them?
These look perfect. I’m definitely making these. I am debating whether to put the chocolate chips in them, or half-dip them in chocolate after baking. Or both. Thanks for the recipe! They are going to look so pretty packaged up in treat bags with ribbon!
All crumbly….cant slice, as they are crumbling. Chilled 2 hrs. What do i do? Help
Can I chill them in a 13 x 9 pan. I want to change up the shapes of my cookies and have a lot of rounds. I would cut them in squares before baking
Robyn, you can change the shape as you like.
I saw these and am going to add the maraschino cherries and chocolate chips to a very old family recipe for shortbread that has been used since long before my mom was a little girl. Shortbread is 3 ingredients unsalted butter, flour, and sugar (confectioners or caster)… on occasion Great Aunt Audie would add a bit of pure vanilla extract.
Thank you for a modern twist to an old family favorite.
Thanks Samantha 🙂
We called these brilliants and we put red and green candied cherries and whole walnuts They were a family favorite! My Mom made these and she will be gone 25 years this year.
these turned out so well! i was a little dubious at first because ive never used icing sugar/powdered sugar to make shortbread before but it works so well! i made two variations, cherry and galaxy chocolate was one, like this version, and then cranberry and white chocolate and both were perfect! im going to add these to christmas hampers this year and im sure my family will love them
Thanks Lauren 🙂
Beautiful recipe! I am making them now–the dough looks great. I used maraschino cherries from the jar and they didn’t turn the dough pink much at all! Just wondering about the 1/2 tablespoon of vanilla. Should that be 1/2 teaspoon? I do love vanilla, but the 1/2 tablespoon seemed like quite a bit! Thank you!
Hi Amelia, it’s 1/2 Tablespoon but you can use as much as you like. Happy baking!
Hei.
The recipe sounds amazing.
1 cup butter that means = 200 gr butter.
Hi Ralu, it’s 225 grams of butter.
I want to make these for a cookie exchange, but I need to make 6 dozen. About how many does this one recipe make?
Thanks! I’m so excited!
Hi Sasha, this recipe makes about 24 cookies, if you make the log 2 inch thick and cut about 1/3- 1/4 inch thick slices.
I plan on making these this weekend, will be using dried cherries. I checked the comments and that really helped me to decide the kind of cherries to use. Thank for the recipe and all your help.
Thanks Nancy:-) Happy baking!
How many days in advance of baking can I make and wrap these and leave in the refrigerator?
Hi Linda, you can store it in the fridge up to 3 days, or freeze for longer storage. Thaw overnight in the fridge, before slicing and baking.
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They lood wonderfu. Love shorbread cookies. I’m going to try these. Thank you. 🙂
Thanks Sandre 🙂
This recipe looks great and I bet if u added chopped toasted pecans it would be great too or cranberries and orange peel with pecans. Going to try soon
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Thank you for Sharing this with everyone. They Sound Awesome. I can’t wait to Make them for the Holidays. Have a Wonderful Holiday and Happy New Year In 2019. Susie
Thanks Susie!
Happy holidays!
Love the Recipe! 🙂 Those Christmas Cookies looks awesome!
Did you use dry maraschino cherries or the we my ones? Because I used wet ones and my dough turned red, I hope it won’t effect the taste.
Hi Teen, it won’t effect the taste. Drain them well on several layer of paper towel next time.
They turned out great. I candied my cherries and let them cool overnight in the fridge. Towel dried, dusted with flour and hand chopped. I used semi sweet chips and milk chocolate chips also. Can’t wait to share these with family! Thank you!
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OMG, this is such a waste of good ingredients and money. I followed the recipe to a T and the dough crumbled so bad, I could only get a few decent looking cookies. Not to mention that they were sooooo bland!!! Wow!! Very dissappointed to say the least!!
I wanted to love these so much. I made exactly to the recipe. They looked beautiful, just like the pictures, but tasteless. We love shortbread a lot, however I just don’t know where the flavor went.
These are so, so good! I made it as directed and already want to make it again!
Thanks Melissa!
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I am going to make these for sure for our Christmas, however, I’m thinking I will do a log of red cherries and a log of the green cherries. Thanks for sharing the recipe!
I’m getting ready to bake these right now. I used the candied cherries and I added a little almond extract as well.
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Just made this cookie and I will never do so again. Fortunately, I only made half a recipe. It came out crumbly, fragile, and spineless and we will be eating crumbs hereafter. What is the secret to firming it up? Adding chocolate chips is a big mistake as you can’t cut through the hardened dough.
Hi! How many cookies does this recipe yield? Thanks!
This biscuit is really Beautiful, I have added it to my freeze and slice list, because I live on my own don’t want the temptation so when I have friends coming over I let the roll soften just enough to slice so I can put it back in the freezer. This recipe is right up there with my favourite stickyginfer roll……
i made these cookies i must say they are amazing everybody loved them thanks for sharing your recipe
Very dry and crumbly. What could I have done wrong?
I agree, most of mine fell apart
Vera, what brand of flour do you use? I am noting that some of your bakers are having trouble with the dough, and I was thinking perhaps the brand of flour had something to do with it. ♥
Just finished making these and I had some reservations based on the comments but they turned out pretty well. I used maraschino cherries but chopped and dried out for 15 minutes in the oven which helped and didn’t turn my dough pink. I wish I would have used mini chocolate chips as it was hard to slice through the normal chocolate chips. Other than that, they are very yummy! Excited to serve them up at Christmas!
I made these yesterday using the jarred maraschino cherries and draining them well between paper towels. I did up the temperature to 350, and it took 15 minutes in my oven to get slightly golden brown around the edges with no burning on the tops or bottoms. I baked only one sheet pan at a time with the rack placed in the center of the oven, and they turned out perfectly. The flavor is delicious!
I just made these and really enjoy them! Thank you for the recipe!
VERA, COULD YOU USE A SMALL COOKIE SCOOP AND FLATEN COOKIES INSTEAD OF ROLLING?
The dough is very thick and crumbly after chilling in the fridge, but you could try if you want.
Followed recipe exactly and they turned out perfectly for a cookie exchange. For the people complaining about them veing too crumbky and dry, I wonder how they aee measuring their flour? You should always spoon flour lightly into the measuring cup, then level with a knife – sounds lije they may be scooping the flour into the cup, which packs it in.
These look great!! I’ve never seen anything like this, but I LOVE shortbread. I guess I never considered getting creative with mix ins.
hi everyone. I used white chocolate instead and it was so great. I do care for chocolate unless if it is white. As for the recipe it is so yummy. Thanks for always sharing. Enjoy so many of them.
I make these often and use almond flavouring rather than vanilla and there delicious like to make up into rolls and then freeze..
Instead of vanilla what about almond extract?? Just a thought
It sounds great!
I really wish I would have read the comments before making these. I am an avid baker and especially love to try new cookie recipes. I have made many different kinds of shortbread cookies before, and thought these would be a pretty Christmas cookie to try this year. First off, the dough did indeed turn pink after adding the cherries (which I drained, pat dry, and even let sit on paper towels for awhile). I did use mini chocolate chips, which worked out well. I think the regular size chips would be way too large for this size cookie. I increased the powdered sugar amount to 1 cup, after comparing this to my other recipes. I also realized that after 15 min., the cookies were not baked enough, so I increased the oven temp to 350 for the next batch. I like my shortbread to be crisp, so I baked them for a bit longer. So with all of these changes, the cookies turned out well and had a nice buttery taste!
These are incredible! I added a 1/2 cup of granulated sugar because of the “not sweet enough” comments, I also used salted butter. I did not have the dough turn pink, and baked these 15 minutes.. they turned out and taste amazing!
I live in Italy. My husband is Italian. He says this is his favorite cookie along with my mom’s chocolate chip cookies. He really loved them! I did too and many of his co-workers he gave some so he could brag. 🙂 Note, Italians don’t like super sweet desserts and I no longer do either, but they like to be able to take the flavors with the sweetness. I’m not really sure why others had problems with this recipe because it came out great. I used the maraschino cherries in liquid. I wanted the true maraschino taste and actually found this recipe when looking for a maraschino almond bar recipe that my mom use to make us as kids for Christmas that are my favorite. She died a few years ago so I can’t find that recipe but this was such a great find. I made this recipe as is and it is perfect, but I also like to fiddle with recipes once I figure out it is stable. I also made these with some of the flour exchanged with almond flour to simulate those maraschino bars my mom use to make. They were also awesome this way too! Ohh! And they were never pink! I did not wash the cherries because I think that’ll take away the flavor, but I did dry them in paper towels. Let me just say too…. So what if they are pink! They’ll still be amazing as long as you don’t add too much liquid to offset the recipe. I honestly might add some juice next time and increase the flour a bit just to see what happens because I know the flavor will have to be amazing. 🙂 GREAT JOB VERA! CIAO FROM ROME!
Ciao Nikki! Thanks so much!
Just made these and they came out just like I thought they would! Yummy, simple and festive shortbread cookie! I used dried candied cherries so my dough did not turn pink. My one mistake was that I used ghiradelli dark chocolate chips which are large and kind of hard. I chopped them up before folding them into the dough, but not enough, so it made the dough challenging to slice, but I was able to work around it. Next time, I’ll use mini chips or even chocolate shavings. Great recipe!
I baked for 9 mins at 325 and that was perfect.
I read some of the reviews AFTER I’d already bought all the ingredients to make these, but I decided to trust my baking instinct and they turned out great! Not sure why others had difficulty. I did need to bake them a bit longer than the recipe stated, but otherwise they came out perfectly, just like the picture:)
Love this recipe! First time making them and I reviewed comments. I increased the vanilla extract (only artificial on hand) to 1 Tablespoon. I placed the maraschino cherries between paper towel and they sit for about an hour. I then chopped them and placed in colander ( as someone suggested) and rinsed with water. I then laid out the chopped cherries between towel pressed to dry up the water. Left them like that for 2-3 hrs-(had no pink mix in with dough). Once log made, I left in fridge overnight. Baked cookies for 25 mins (ovens/geographic elevations vary) and they were perfect! Definitely a keeper and look forward to trying other variations suggested by others. Happy Holidays!
Without reading all the comments, a little almond flavor (pure) goes a long way. Most flavor from maraschino cherries and draining them an extended time goes a long way to reduce color running. Covering the roll in red sugar was an added simple decoration. Baking takes patience, don’t give up on this simple and delicious recipe!
I made these for the first time last Christmas. They are so amazing & have fast become a family favorite & must at Christmas! So beautiful & so yummy!!
My son and I made these yesterday. I also used jarred cherries, drained them well and patted them dry. Our cookies still had a little pink in them, but I think if you over stir in the cherries then yes you will get that pink hue to them. But the pink gave them a little extra Christmas color to them. I also split the extract flavor between vanilla and cherry to give them a little more cherry flavor, I also agree that almond extract would be great in them. I did have to increase my cook time to about 18 minutes, but everyone’s ovens are different and is always good to start with the recommended cook time and increase a little more at a time until you get them about right in color. We Love them and he wants to leave them out for Santa
I made these a bit smaller, more bite size. They are so delicious I had to hide them from my husband so there’d be some for Christmas day even though I made a double batch. I did bake them longer about 16 to 17 minutes at 350 degrees. Will definitely make these again.
I love these cookies! The first time I made these I didn’t dry the cherries enough and the dough looked marbled. I shared with the neighbors and when I stated I was going to dry the cherries better he said keep it that way. He keeps asking for more. My family loved them as well. My grandson loves helping me make them. This more than a keeper. They turn out great every time. Thank you for sharing. (I use mini chocolate chips)
I just made these and they are simply delicious. Next time I think I will use Almond extract instead of regular vanilla. Really easy and so good. Thank you !
Honestly these were wonderful. I don’t understand why so many people are complaining, they’re great. I did 325 for 17 minutes, and used the Ghirardelli bittersweet chocolate, so good.
My cookies came out perfectly! I did chop and dry my cherries in the oven I used 1 tsp of vanilla and 1/2 tsp of almond extract I hand stirred the cherries in last very carefully and had no pink dough at all. Will definitely make these again