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This melt-in-your-mouth cherry chocolate shortbread brings together sweet fruit and rich cocoa in one unforgettable bite. The bright splash of maraschino cherries mixed with chocolate chips turns basic shortbread into something extraordinary - perfect for Valentine's Day, Christmas, or whenever you're craving a charming sweet treat.
I first baked these for my kid's afternoon tea gathering, and now we make them whenever we want something that looks fancy without hours of work. The soft, crumbly texture plus those sweet cherries tricks everyone into thinking you spent all day in the kitchen.
Ingredients
- Salted butter: creates that rich, traditional shortbread base and cuts through the sweetness
- Confectioner's sugar: gives that distinctive dissolve-on-your-tongue quality regular sugar just can't match
- All purpose flour: builds the foundation while keeping everything soft
- Corn starch: the magic ingredient behind that famous shortbread crumble
- Maraschino cherries: add gorgeous color and sweetness try finding ones without fake coloring if you can
- Mini chocolate chips: work better than regular ones since they spread throughout the dough for chocolate flavor in every mouthful
Step-by-Step Instructions
- Get Your Oven Ready:
- Heat your oven to 375°F so it's nice and hot. This higher heat quickly sets the cookie exterior while keeping the inside soft and tender.
- Mix Your Foundation:
- Beat the soft butter and confectioner's sugar together until it looks fluffy and light. Don't rush this part about 3 minutes of mixing adds air for the best texture.
- Form Your Dough:
- Throw in the flour and corn starch with your butter mixture and keep mixing until everything comes together. The dough will feel a bit sticky which is exactly what you want for soft cookies.
- Toss In The Good Stuff:
- Carefully fold your chopped cherries and mini chocolate chips into the mix. Just stir until they're spread out evenly so you don't turn the whole dough pink.
- Form Your Cookies:
- Make 1-inch balls with the dough and put them on a non-stick baking sheet with room between each. Push each one down with a fork to get that classic shortbread look and help them cook evenly.
- Bake Them Just Right:
- Stick them in the oven until the tops don't look wet anymore around 7 to 9 minutes. Don't let them brown at the edges or they'll be too dry.
- Let Them Rest:
- Move them right away to parchment paper with a spatula. They'll break easily when hot so be gentle. Let them cool completely before eating so the flavor can fully develop.
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Those maraschino cherries really make this recipe special. My grandma always had a jar in her fridge for ice cream sundaes, but I found they turn plain shortbread into something incredible. The first batch I brought to a holiday cookie swap was gone before I could even grab one for myself.
Make Ahead and Storage
These cookies actually taste better after sitting a while, so they're great to make beforehand. Keep them in a sealed container at room temp for up to a week. The flavors will keep getting better as they sit. If you want to save them longer, put them in a freezer container with parchment between layers and freeze up to three months. Just let them warm up before serving for the tastiest results.
Perfect Pairing Ideas
These cherry chocolate shortbreads go amazingly with afternoon tea especially Earl Grey, whose citrusy notes really bring out the cherry flavor. For a fancy dessert, try them next to a scoop of vanilla ice cream for that hot-cold magic combo. They also look gorgeous on any cookie plate, where their pretty pink color stands out next to traditional brown cookies.
Gift-Worthy Presentation
Wrap these pretty pink treats in clear bags with ribbons for a heartfelt homemade present. Their unique color and taste make them different from regular cookies. Stack them in a fancy tin with parchment paper for holidays, teacher gifts, or thank-you presents. Add a little note with serving ideas and storage tips for a personal touch.
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Frequently Asked Questions
- → How can I stop the dough from sticking?
Flour your hands lightly when rolling the dough. You could also chill the dough in the fridge for around 10 minutes before shaping it.
- → Can you swap fresh cherries for jarred ones?
Yep, fresh works too! Just chop them small and make sure they’re pitted. They might add extra moisture, so tweak the wet ingredients if needed.
- → How should I store these for freshness?
Pop them in an airtight jar at room temp for up to 5 days. For extra softness, put a piece of bread in with them.
- → Can I use regular or dark chocolate chips?
Totally! Dark chocolate chips give a richer flavor. Just mix them evenly into the dough for each cookie to have some.
- → Can I make them gluten-free?
Sure, just swap regular flour for a 1:1 gluten-free mix. Look for one with xanthan gum to help keep the texture right.