We are on Day 3 of 5 of my Christmas Cookie Week! That’s right, this week I will be posting 5 of my favorite Christmas Cookie recipes!
If you have been following me for a while now, you know fruit and chocolate are kind of my thing. Bananas and chocolate, strawberries and chocolate, cherries and chocolate… you catch my drift. Add in the melt in your mouth buttery flavor of a shortbread cookie, and you have one of the best tasting cookies ever! Not only do they taste amazing but they are also so pretty! I love the pops of red that the cherries add.
If I will give you any advice about this recipe, it is to double the recipe. One batch for you, and one batch for sharing. They really are that good!
1 c butter, softened
1/2 c powdered sugar
1/2 tbsp vanilla extract
2 c flour
1/2 tsp salt
1 c maraschino cherries, chopped and patted dry
1 c chocolate chips
- In a large mixing bowl beat together the butter, sugar, and vanilla.
- In a separate bowl, mix together the flour and salt.
- Gradually mix the dry ingredients into the butter mixture until it is all combined.
- Gently fold in the cherries and chocolate chips until evenly distributed.
- Lay out a long strip of plastic wrap and form the dough into a log in the middle of it. I try and make my log about 2” in diameter.
- Wrap the log up in the saran wrap and chill in the fridge for an hour.
- Preheat the oven to 350º.
- Once the log has firmed up, remove it from the saran wrap and cut it into approximately 1/3” slices.
- Place the slices about 1” apart on a parchment paper lined baking sheet.
- Bake the cookies for about 10–12 minutes or until they just start to turn golden around the edges.
- Allow the cookies to cool for a few minutes before transferring them to a cooling rack.