From the Cook
From the Cook
From the Cook
From the Cook
1/5
Instructions
1
Preheat oven to 350F.
2
Line two baking sheets with parchment paper or silicone baking sheets.
3
In a large bowl, beat the butter and sugar until light and creamy, about 2 minutes. Beat in vanilla extract and then slowly beat in the flour until just incorporated.
4
Use a cookie scoop to portion out the dough on the prepared cookie sheets, about 1″ apart.
5
Use an inverted teaspoon to press down on the cookies, flattening them and making a small dip in the center of each cookie.
6
Press a maraschino cherry securely into the indent on each shortbread.
7
Bake for 12-15 minutes until lightly golden brown.
8
Cool on the cookie sheet for about 15 minutes.
My Calorie Intake
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Tips & Tricks (5)
- Chill Your Dough Thoroughly ❄️Refrigerate your shortbread dough for at least 30 minutes before baking to prevent spreading and ensure crispy, tender cookies with clean edges.
- Pat Cherries Completely Dry 🍒Blot maraschino cherries with paper towels before placing them on cookies to remove excess syrup, which prevents soggy spots and helps them stay centered during baking.
- Use Cold Butter Only 🧈Keep your butter cold and cut into small cubes before mixing to create a crumbly texture that yields the most tender, melt-in-your-mouth shortbread possible.
- Don't Overmix the Dough 🥄Mix just until the dough comes together—overworking develops gluten and creates tough cookies instead of the delicate, buttery texture shortbread demands.
- Bake at Lower Temperature Longer ⏱️Bake at 325°F instead of higher temperatures to gently cook the butter-rich dough evenly without browning too quickly, ensuring golden cookies with a tender crumb.
Recipe Facts
Diet at a Glance
Vegetarian
Low-Cholesterol
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
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