From the Cook
From the Cook
From the Cook
From the Cook
1/5
Shortbread Maraschino Cherry Cookies
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Instructions
1
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Preheat oven to 350F.
2
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Line two baking sheets with parchment paper or silicone baking sheets.
3
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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
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Use a cookie scoop to portion out the dough on the prepared cookie sheets, about 1″ apart.
5
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Use an inverted teaspoon to press down on the cookies, flattening them and making a small dip in the center of each cookie.
6
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Press a maraschino cherry securely into the indent on each shortbread.
7
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Bake for 12-15 minutes until lightly golden brown.
8
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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 crisp, tender cookies with clean edges.
- Pat Cherries Dry Before Adding 🍒Use paper towels to thoroughly dry maraschino cherries to remove excess liquid, preventing soggy cookies and ensuring even moisture distribution throughout.
- Use Cold Butter for Flakiness 🧈Cut cold butter into small cubes and keep it cold while mixing to create a crumbly texture that yields delicate, melt-in-your-mouth shortbread.
- Don't Overmix the Dough 🥄Mix only until ingredients just combine—overmixing develops gluten and makes cookies tough instead of tender and crumbly like premium shortbread should be.
- Add Cherry Stems at the End ✨Press maraschino cherries into cookies just before or immediately after baking so they stay vibrant and don't sink into the dough or lose their appealing appearance.
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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