Chocolate Chip Maraschino Cherry Shortbread Cookies

• Vegetarian

• Condiments

  • 2 cups Margarine

• Baking & Spices

  • 4 1/2 cups All-purpose flour
  • 2 cups Powdered confectioner's sugar
  • 1/2 tsp Salt
  • 1 (12 oz. package Semi-sweet chocolate chips
  • 2 1/2 tsp Vanilla extract, pure

• Nuts & Seeds

  • 1/2 cup Pecans optional

• Desserts

  • 2/3 cup Maraschino cherries

Found on swankyrecipes.com

Description

Ingredients

• 2 cups (4 sticks) margarine, softened
• 2 cups powdered confectioners sugar
• 2 1/2 teaspoons pure vanilla extract
• 1/2 teaspoon salt
• 4 1/2 cups all-purpose flour
• 1 (12 oz.) package semi-sweet chocolate chips
• 2/3 cup (about 16 oz.) maraschino cherries, drained and chopped
• 1/2 cup pecans - optional

Directions

• Preheat oven to 350 degrees F.
• In a large bowl, cream margarine for 1 minute. Gradually add powdered confectioners sugar.
• Bean in vanilla and salt. Gradually add flour, 1/2 cup at a time, mixing between each addition just until flour is blended. Dough will be stiff.
• Mix in chocolate chips. Slightly mix in chopped cherries (and pecans, if adding).
• Cookie Shapes as follows:
• Round Cookies- Use a cookie scoop to make round shaped cookies; slightly press in top of each cookie before baking.
• Drop Cookies - non uniform shapes. Simply use a spoon to drop dough on baking sheet. Slightly press in top of each cookie before baking.
• Flat Slicen Bake - Divide dough in half. Place dough on wax or parchment paper in the shape of a log. Roll dough to create a uniform log. Refrigerate at least an hour or longer to hold shape. Slice and bake cookies. I made dough log 2.5 inches thick/wide and 9 inches long. Some dough may crumble; make into drop cookies.
• Space cookies about 2 inches apart. Bake 15-17 minutes.