Ingredients:
1 cup unsalted butter, softened 🧈
½ cup granulated sugar 🍚
1 teaspoon vanilla extract 🍦
2 ¼ cups all-purpose flour 🍚
¼ teaspoon salt 🧂
½ cup maraschino cherries, drained and chopped 🍒
Red sugar crystals (optional, for garnish) ✨
Instructions:
- Prepare the Dough:
Preheat your oven to 325°F (165°C). Line two baking sheets with parchment paper or a silicone baking mat. 🔥🍪
In a large mixing bowl, cream together the butter and granulated sugar until light and fluffy. 🧈🍚
Add the vanilla extract and mix until combined. 🍦
Gradually add the flour and salt to the butter mixture. Mix until the dough comes together. The dough should be soft but not sticky. 🍚🧂
Gently fold in the chopped maraschino cherries until evenly distributed throughout the dough. 🍒
- Shape the Cookies:
Roll the dough into 1-inch balls and place them onto the prepared baking sheets. Space them about 1-2 inches apart. 🍪
Use a fork or your fingers to slightly flatten each ball of dough, pressing a little in the center. If desired, sprinkle each cookie with a bit of red sugar crystals for a festive touch. ✨
- Bake the Cookies:
Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are lightly golden. 🍪
Allow the cookies to cool on the baking sheet for about 5 minutes, then transfer them to a wire rack to cool completely. 🕒
- Serve & Enjoy:
Once cooled, enjoy these buttery, cherry-infused shortbread cookies with a cup of tea or coffee. ☕🍒
Tips:
Storage: These cookies can be stored in an airtight container at room temperature for up to 1 week.
Variation: You can add a drizzle of chocolate over the cooled cookies for an extra indulgent touch. 🍫
Chill the dough: For firmer cookies, chill the dough for 30 minutes before shaping and baking.