Christmas Maraschino Cherry Cookies (Print Version)
# Ingredients:
01 -
2 cups all-purpose flour
02 -
1/2 cup powdered sugar
03 -
1/2 teaspoon salt
04 -
1 cup of softened butter, unsalted
05 -
2/3 cup chocolate chips
06 -
3/4 cup of well-drained chopped maraschino cherries, or candied cherries
07 -
1/2 tablespoon vanilla extract
# Instructions:
01 -
Using a mixer, whip the softened butter until it's smooth and fluffy.
02 -
Toss the powdered sugar and vanilla extract into the butter, starting slow then increasing the speed. Beat it until smooth and creamy.
03 -
In a separate dish, sift the flour together with the salt to make a smooth blend.
04 -
Little by little, add the dry mix to the butter blend. Beat it well until dough forms, scraping down the sides when needed.
05 -
Gently mix the cherries and chocolate chips into the dough until they're evenly spread out.
06 -
Roll the dough into a firm log on cling film, pressing to get out air bubbles as you go. Wrap tightly and chill it in the fridge for at least an hour or overnight.
07 -
Turn on your oven to 325°F (164°C) to preheat. Pull the dough out of the fridge and slice it into rounds that are about 1/4 to 1/3 inch thick. If any pieces fall apart, just press them back into shape with your fingers.
08 -
Place the cookie slices onto a baking sheet lined with parchment paper, keeping about an inch of space between them. Let them bake for around 15 minutes, or until they look lightly golden. Be sure they’re cooled before moving them off the sheet.
# Notes:
01 -
For the best results, use good-quality butter. Margarine can mess with the texture.
02 -
Pop the dough in the fridge right away so it stays firm and easy to slice.
03 -
Test out one or two cookies first to make sure they don’t spread too much while baking.