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Maraschino Cherry Shortbread Cookies

Buttery, tender shortbread cookies studded with sweet maraschino cherries and optional nuts, perfect for festive occasions.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 100
Ingredients Method Notes

Ingredients
  

Cookie Dough Ingredients
  • 1 cup unsalted butter, softened Make sure the butter is at room temperature.
  • 1/2 cup powdered sugar
  • 2 cups all-purpose flour
  • 1/4 teaspoon salt
  • 1/2 teaspoon vanilla extract
  • 1/2 cup maraschino cherries, chopped Drain and pat dry.
  • 1/2 cup chopped nuts (optional) Add for extra crunch.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a mixing bowl, cream together the softened butter and powdered sugar until light and fluffy.
  3. Gradually add in the all-purpose flour and salt, mixing until just combined.
  4. Stir in the vanilla extract, chopped maraschino cherries, and nuts (if using).
  5. Roll dough into small balls and place them on a baking sheet lined with parchment paper.
  6. Flatten each ball slightly with a fork or your fingers.
  7. Bake for 12-15 minutes, or until the edges are lightly golden.
  8. Allow cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Notes

Store in an airtight container at room temperature for up to 5 days. For longer storage, freeze in a single layer on a baking sheet until firm, then transfer to a freezer bag for up to 3 months. Thaw at room temperature before serving.