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And Other Sweet And Salty Crations From Vera’s Kitchen Corner

Christmas Maraschino Cherry Shortbread Cookies

Cookies and Cups

Make the classic shortbread cookies red with bits of Maraschino Cherry and you will get beautiful Christmas Cookies – Maraschino Cherry Shortbread Cookies.

Make the classic shortbread cookies red with bits of Maraschino Cherry and you will get beautiful Christmas Cookies – 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.

Make the classic shortbread cookies red with bits of Maraschino Cherry and you will get beautiful Christmas Cookies – Maraschino Cherry Shortbread Cookies.

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 with which recipe to start 

There could be no other! Of all the cookies that I have prepared until now, my husband was great fan of the classic shortbread cookies with chocolate chips. In order to add a little Christmas charm, I decided to make them a litlle more red and the best ingredient for that are Maraschino Cherry and it’s beautiful red color and really specific taste.

Make the classic shortbread cookies red with bits of Maraschino Cherry and you will get beautiful Christmas Cookies – Maraschino Cherry Shortbread Cookies.

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 .

Make the classic shortbread cookies red with bits of Maraschino Cherry and you will get beautiful Christmas Cookies – Maraschino Cherry Shortbread Cookies.




Christmas Maraschino Cherry Shortbread Cookies

Yields 24

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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 dried 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.
Recipe Type: Dessert

 

37 thoughts on “Christmas Maraschino Cherry Shortbread Cookies

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  1. 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! ?

    1. 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)

    2. 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)

  2. 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.

  3. Those look delicious! I wonder, have you ever tried with white chocolate hips and dried cranberries? Do you think it might work?

  4. 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.

  5. 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

  6. 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! 🙂

  7. 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.

  8. 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

  9. 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.

  10. 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.

  11. 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

    1. 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!

  12. 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.

  13. 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!

  14. 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?

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