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This festive cherry shortbread cookie recipe transforms simple ingredients into a holiday showstopper that balances buttery texture with sweet cherries and rich chocolate. Perfect for cookie exchanges, these treats have become my signature Christmas offering that friends request months in advance.
I first made these cookies when hosting my first Christmas as a newlywed. My mother-in-law requested the recipe immediately, and they've become our family's most treasured holiday tradition fifteen years running.
Ingredients
- Unsalted butter: At room temperature creates that signature melt-in-your-mouth shortbread texture while allowing you to control salt content
- Powdered sugar: Instead of granulated gives these cookies their delicate crumb and prevents grittiness
- Vanilla extract: Adds warmth and depth to balance the sweetness of the cherries
- All-purpose flour: Provides structure without toughening the cookie; use unbleached for best flavor
- Salt: Enhances all flavors and creates balance even in sweet treats
- Maraschino cherries: Bring festive color and sweet flavor; ensure they're well drained to prevent soggy cookies
- Chocolate chips: Provide rich contrast to the sweet cherries; dark chocolate chips offer the most sophisticated flavor
Step-by-Step Instructions
- Cream the Butter:
- Beat room temperature butter in a mixer bowl until smooth and light. The butter must be perfectly soft but not melted for proper aeration which creates the perfect texture in your finished cookies.
- Add Sweetness and Flavor:
- Pour in powdered sugar and vanilla extract then beat on low speed gradually increasing until the mixture becomes pale and fluffy about 3 minutes. This creates tiny air pockets throughout your dough that make the cookies tender.
- Prepare Dry Ingredients:
- Combine flour and salt in a separate bowl then sift together. Sifting prevents lumps and ensures even distribution of salt throughout your cookies for consistent flavor in every bite.
- Form the Dough:
- Add the flour mixture to the butter mixture and beat just until a cohesive dough forms. Overbeating develops gluten which toughens cookies so stop as soon as flour disappears scraping down bowl sides periodically.
- Add Festive Elements:
- Fold in chopped cherries and chocolate chips by hand until evenly distributed throughout the dough. The gentle folding preserves the tender texture while ensuring every bite contains the perfect balance of ingredients.
- Shape and Chill:
- Transfer dough to plastic wrap and form into a tight log approximately 2 inches in diameter pressing firmly to eliminate air pockets. Wrap tightly and refrigerate at least one hour or overnight which solidifies the butter preventing spread during baking.
- Slice and Bake:
- Preheat oven to 325°F and slice chilled dough into rounds between 1/4 and 1/3 inch thick. Place cookies on parchment-lined baking sheet with 1 inch between them and bake for 15 minutes until edges are just golden.
- Cool Completely:
- Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack. Shortbread is extremely delicate when hot and needs time to set before handling.
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My secret ingredient trick is actually the temperature of the butter. While most recipes call for room temperature butter I let mine sit out just until it gives slightly when pressed with a finger but isn't completely soft. This slight firmness creates the perfect texture that makes these cookies legendary in my family.
Storage Solutions
Shortbread cookies stay fresh longer than most cookie varieties. Store these cookies in an airtight container at room temperature for up to one week. Place parchment paper between layers to prevent sticking and keep away from heat sources or direct sunlight which can cause the chocolate to bloom.
For longer storage freeze the fully baked cookies in a freezer-safe container with parchment between layers for up to three months. Thaw at room temperature for about 30 minutes before serving. The frozen dough log wrapped tightly in plastic and then foil will keep for two months allowing you to slice and bake fresh cookies whenever needed.
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Perfecting Your Technique
The key to shortbread success lies in temperature control. If your cookies spread too much your butter was likely too warm or there was insufficient flour. Test bake one or two cookies first if they spread add a tablespoon of flour to the remaining dough. Conversely if cookies seem too dry or crumbly reduce flour by a tablespoon.
When chopping maraschino cherries place them between paper towels and press gently to remove excess moisture before adding to the dough. This prevents the cherry juice from discoloring the entire cookie and keeps the dough from becoming too wet.
For perfect slices chill the dough log in the refrigerator until firm then roll it a quarter turn after each cut. This prevents the log from flattening on one side. If the dough crumbles during cutting let it warm slightly for 5 minutes before continuing.
Festive Variations
Transform these cookies into even more spectacular holiday treats with simple variations. For a more elegant presentation dip half of each cooled cookie in melted white chocolate and sprinkle with crushed candy canes. Alternatively replace the vanilla extract with almond extract which pairs beautifully with cherries.
For a truly luxurious version substitute high-quality dark chocolate chunks for the chips and add 1/2 teaspoon of espresso powder to the dough to enhance the chocolate flavor. During summer months these cookies work beautifully with fresh cherries that have been pitted dried thoroughly and chopped.
Frequently Asked Questions
- → Why do these cookies spread in the oven?
Cookies can spread due to high butter content or insufficient flour. Use chilled dough and measure ingredients accurately to maintain shape.
- → Can I use margarine instead of butter?
No, it's recommended to use high-quality unsalted butter. Margarine can alter the texture and flavor of the cookies.
- → How can I ensure the dough doesn’t crumble when slicing?
If the dough crumbles, let it soften slightly, then press it back together. Ensure cherries and chocolate chips are evenly distributed.
- → What type of cherries should I use for these cookies?
Maraschino cherries are ideal, but you can use well-drained candied cherries as an alternative for added sweetness and texture.
- → How do I store these cookies after baking?
Store the cookies in an airtight container at room temperature for up to a week. For longer shelf life, refrigerate or freeze them.