Chocolate and Maraschino Cherry Shortbread Cookies

• Vegetarian

• Baking & Spices

  • 2 cups All-purpose flour
  • 1/2 cup Confectioners' sugar
  • 1/2 tsp Salt
  • 1/2 tbsp Vanilla extract
  • 8 oz White and/or dark chocolate
  • 1/2 cup White and/or dark chocolate chips

• Dairy

  • 1 cup Butter, unsalted

• Desserts

  • 1 cup Maraschino cherries

Found on closetcooking.com

Description

Ingredients

• 1 cup (2 sticks) unsalted butter, room temperature
• 1/2 cup confectioners sugar
• 2 cups all-purpose flour
• 1/2 teaspoon salt
• 1 cup maraschino cherries, chopped and patted dry
• 1/2 cup white and/or dark chocolate chips
• 1/2 tablespoon vanilla extract
• 8 ounces white and/or dark chocolate, chopped (optional)

Directions

• Cream the butter and the sugar.
• Mix the flour and the salt.
• Mix the dry ingredients into the wet until it starts forming larger clumps.
• Mix in the maraschino cherries, white chocolate and vanilla extract.
• Form the dough into the shape that you want, wrap it in plastic and let it chill in the fridge for at least an hour. (I did a rectangular log but you could also do a circular log.)
• Cut the log into 1/4 inch thick slices and place them on a parchment lined baking pan with one inch of space between them.
• Bake in a preheated 325F/170C oven until they just start to turn lightly golden brown on top, about 10-15 minutes.
• Let cool completely.
• Melt the chocolate in a double boiler. (optional)
• Dip the cookies into the chocolate and place on a sheet of parchment paper and let cool until the chocolate sets. (optional)