Christmas Maraschino Cherry Cookies (Print Version)
# Ingredients:
01 -
1 cup unsalted butter, at room temperature
02 -
1/2 cup powdered sugar
03 -
1/2 tablespoon vanilla extract
04 -
2 cups all-purpose flour
05 -
1/2 teaspoon salt
06 -
3/4 cup maraschino cherries, chopped (drain well using a paper towel or use candied cherries)
07 -
2/3 cup chocolate chips
# Instructions:
01 -
Add softened butter to the mixer bowl and beat until smooth.
02 -
Add powdered sugar and vanilla extract to the butter. Beat at low speed initially, gradually increasing, until creamy.
03 -
In a separate bowl or measuring cup, sift together the flour and salt.
04 -
Gradually add the dry ingredients to the butter mixture and beat until a dough forms, scraping the sides of the bowl periodically.
05 -
Mix in the chopped maraschino cherries and chocolate chips until evenly distributed.
06 -
Place the dough onto cling film, form it into a long log, pressing well to remove air pockets. Wrap tightly and refrigerate for at least 1 hour or overnight.
07 -
Preheat the oven to 325°F (164°C). Remove the dough from the refrigerator and slice into round cookies, 1/4 to 1/3 inch thick. If the dough crumbles during slicing, reshape with your fingers.
08 -
Place the cookies on a parchment-lined baking sheet, spacing them about 1 inch apart. Bake for 15 minutes or until golden brown. Cool completely before transferring from the baking sheet.
# Notes:
01 -
Use high-quality butter for the best results. Avoid margarine as it may affect the texture.
02 -
Refrigerate the dough immediately to prevent the butter from softening too much before baking.
03 -
To prevent spreading, ensure the correct ratio of butter to flour and test bake 1-2 cookies.