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Festive Maraschino Cherry Shortbread Cookies

Christmas Maraschino Cherry Shortbread Cookies made approachable with clear cues, pantry staples, and flexible swaps.

Ingredients

  • 1 cup unsalted butter softened
  • 1/2 cup granulated sugar
  • 1 teaspoon pure vanilla extract
  • 2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 cup maraschino cherries chopped
  • 1/2 cup chopped pecans or walnuts optional

Instructions

  • Preheat the oven to 350°F (175°C).
  • In a mixing bowl, cream together the softened butter and sugar until light and fluffy.
  • Add the vanilla extract and mix until combined.
  • In a separate bowl, whisk together the flour and salt.
  • Gradually add the flour mixture to the butter mixture, mixing until just combined.
  • Fold in the chopped maraschino cherries and nuts, if using.
  • Scoop out tablespoon-sized balls of dough onto a parchment-lined baking sheet, spaced about 2 inches apart.
  • Bake for 12-15 minutes, or until the edges are lightly golden.
  • Allow the cookies to cool on the baking sheet for 5 minutes before transferring to wire racks to cool completely.