No Fail Cherry Shortbread Cookies
Delightfully buttery and irresistibly festive, these No Fail Cherry Shortbread Cookies are a foolproof treat that will elevate any dessert table. Featuring a melt-in-your-mouth shortbread base enhanced with the delicate flavors of vanilla and almond extract, these cookies are studded with finely chopped maraschino cherries for bursts of fruity sweetness in every bite. The dough is easy to prepare and shape into logs, making it perfect for slicing and baking at a moment's notice. For an extra touch of decadence, dip the cooled cookies in creamy white chocolate or candy melts. Perfect for holiday celebrations or as a cheerful year-round indulgence, these cookies are as beautiful as they are delicious. Plus, they stay fresh in an airtight container for up to a week!
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Recipe Information
Ingredients
- 227 g unsalted butter
- 120 g granulated sugar
- 2 tsp vanilla extract
- 1 tsp almond extract
- 300 g all-purpose flour
- 30 g cornstarch
- 0.5 tsp salt
- 150 g maraschino cherries, finely chopped and drained
- 150 g white chocolate or candy melts (optional, for dipping)
Instructions
Preheat your oven to 160°C (325°F) and line two baking sheets with parchment paper.
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 and almond extract, ensuring they are fully incorporated.
In a separate bowl, whisk together the all-purpose flour, cornstarch, and salt.
Gradually add the dry ingredients to the butter and sugar mixture, mixing just until the dough comes together.
Fold in the finely chopped and well-drained maraschino cherries until evenly distributed throughout the dough.
Divide the dough into two portions. Roll each portion into a log shape approximately 2 inches in diameter and wrap tightly in plastic wrap. Chill the logs in the refrigerator for at least 1 hour or until firm.
Once the dough is chilled, remove it from the fridge and slice the logs into 1/4-inch thick rounds. Arrange the cookies on the prepared baking sheets, spacing them about 1 inch apart.
Bake the cookies in the preheated oven for 12-15 minutes, or until the edges are lightly golden. Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
If desired, melt the white chocolate or candy melts in a microwave-safe bowl in 15-second increments, stirring in between until smooth.
Dip half of each cooled cookie into the melted chocolate and place on parchment paper to set.
Once the chocolate is firm, store the cookies in an airtight container at room temperature for up to 1 week. Enjoy!
Nutrition Facts
Calories |
4312 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 246.2 g | 316% | |
| Saturated Fat | 143.1 g | 715% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 534 mg | 178% | |
| Sodium | 1316 mg | 57% | |
| Total Carbohydrate | 504.2 g | 183% | |
| Dietary Fiber | 8.4 g | 30% | |
| Total Sugars | 246.3 g | ||
| Protein | 41.6 g | 83% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 395 mg | 30% | |
| Iron | 14.4 mg | 80% | |
| Potassium | 848 mg | 18% | |
*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.
