Description
A delightful cookie recipe combining buttery shortbread with the sweet-tart flavor of cherries and rich chocolate.
Ingredients
Scale
- 1 cup salted butter, softened
- ½ cup confectioner’s sugar
- 1 ½ cups all-purpose flour
- ½ cup corn starch
- 1 cup chopped maraschino cherries, drained very well
- ½ cup mini chocolate chips
Instructions
- In a large bowl, cream together softened butter and confectioner’s sugar until light and fluffy.
- In a separate bowl, whisk together all-purpose flour and corn starch. Gradually add this dry mixture to the creamed butter and sugar, mixing until just combined. Do not overmix.
- Gently fold in the well-drained chopped maraschino cherries and mini chocolate chips until evenly distributed.
- Form the dough into a log about 1.5 to 2 inches in diameter. Wrap tightly in plastic wrap and refrigerate for at least 30 minutes.
- Preheat oven to 325°F (160°C). Unwrap the chilled dough and slice into ¼ to ½ inch thick rounds. Arrange on parchment-lined baking sheets, leaving space between cookies.
- Bake for 15-20 minutes, or until edges are lightly golden and centers are set. Let cool on baking sheets for 5 minutes before transferring to a wire rack to cool completely.
Notes
Use room temperature butter for easier creaming and a better texture. Don’t overmix the dough to avoid tough cookies.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 8g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 30mg