Cherry Chocolate Shortbread Cookies
Indulge in the irresistible combination of buttery richness and fruity decadence with these Cherry Chocolate Shortbread Cookies. Perfectly crisp and tender, these cookies boast a melt-in-your-mouth texture complemented by bursts of tangy dried cherries and decadent dark chocolate chunks. Made with simple pantry ingredients like unsalted butter, all-purpose flour, and a hint of vanilla, this recipe comes together effortlessly, requiring just 20 minutes of prep time. The slice-and-bake method ensures every cookie is evenly shaped, making them as visually stunning as they are delicious. Whether you're treating yourself or baking for a crowd, these cookies make a delightful addition to any dessert table—and they stay fresh for up to a week in an airtight container. Pair them with a cup of coffee or tea for a luxurious snack that’s sure to impress!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 226 grams Unsalted butter
- 100 grams Granulated sugar
- 1 teaspoon Vanilla extract
- 260 grams All-purpose flour
- 0.25 teaspoons Salt
- 100 grams Dried cherries
- 100 grams Dark chocolate chunks
Instructions
In a large mixing bowl, cream the unsalted butter and granulated sugar together until light and fluffy, about 2-3 minutes.
Mix in the vanilla extract until well combined.
In a separate bowl, whisk together the all-purpose flour and salt.
Gradually add the flour mixture to the butter and sugar mixture, mixing just until the dough comes together.
Fold in the dried cherries and dark chocolate chunks until evenly dispersed throughout the dough.
Shape the dough into a log approximately 2 inches in diameter. Wrap it tightly in plastic wrap and chill in the refrigerator for at least 1 hour or until firm.
Preheat your oven to 160°C (325°F) and line two baking sheets with parchment paper.
Unwrap the chilled dough and slice into 1/4-inch thick rounds. Place the rounds about 1 inch apart on the prepared baking sheets.
Bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden. Do not overbake.
Allow the cookies to cool on the baking sheets for 5 minutes, then transfer them to a wire rack to cool completely.
Store the cookies in an airtight container at room temperature for up to 1 week.
Nutrition Facts
Calories |
3662 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 227.3 g | 291% | |
| Saturated Fat | 132.4 g | 662% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 500 mg | 167% | |
| Sodium | 651 mg | 28% | |
| Total Carbohydrate | 390.9 g | 142% | |
| Dietary Fiber | 14.1 g | 50% | |
| Total Sugars | 179.1 g | ||
| Protein | 33.4 g | 67% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 197 mg | 15% | |
| Iron | 24.3 mg | 135% | |
| Potassium | 1121 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
