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As the festive season approaches, the air fills with the scent of spiced cookies, roasted nuts, and decadent desserts, creating an atmosphere of warmth and joy. Baking becomes a cherished activity, bringing families together in the kitchen and filling homes with delightful aromas. Among the myriad of holiday treats, shortbread cookies hold a special place in many hearts. Their rich, buttery flavor and delicate texture make them an ideal choice for festive celebrations.

Christmas Maraschino Cherry Shortbread Cookies

Explore the joy of baking this holiday season with Festive Cherry Bliss Shortbread Cookies, a delightful twist on a classic treat. This easy-to-follow recipe combines rich, buttery shortbread with sweet maraschino cherries, making it perfect for festive gatherings and heartfelt gifting. Learn about essential ingredients and tips for cookie perfection, and discover how to create lasting memories while filling your home with the warm aroma of fresh cookies. Celebrate the season with this delicious, colorful delight!
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Ingredients
  

1 cup unsalted butter, softened

2/3 cup powdered sugar

1 teaspoon vanilla extract

2 cups all-purpose flour

1/2 cup cornstarch

1/2 teaspoon salt

1/2 cup maraschino cherries, chopped and drained

1/2 cup chopped pecans or walnuts (optional)

1/2 teaspoon almond extract (optional)

Additional powdered sugar for dusting

Instructions
 

Prepare the Cherries: Start by chopping the drained maraschino cherries into small pieces. Pat them dry with a paper towel to remove excess moisture, then set aside.

    Mix the Butter and Sugar: In a large bowl, use an electric mixer to cream the softened butter and powdered sugar together until smooth and fluffy. This should take about 2-3 minutes.

      Add Flavors: Mix in the vanilla extract and, if using, the almond extract until fully incorporated.

        Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, cornstarch, and salt until well blended.

          Blend Wet and Dry: Gradually add the dry mixture to the butter mixture, beating until just combined. Do not overmix.

            Fold in Add-ins: Gently fold in the chopped maraschino cherries and nuts (if using) with a spatula, making sure they are evenly distributed throughout the dough.

              Chill the Dough: Divide the dough into two equal parts and shape each part into a log, about 1.5 inches in diameter. Wrap in plastic wrap and refrigerate for at least 1 hour or until firm.

                Preheat the Oven: Once the dough has chilled, preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.

                  Slice the Cookies: Remove the dough from the refrigerator and unwrap. Using a sharp knife, slice the logs into approximately 1/4-inch thick rounds.

                    Bake: Place the cookie rounds on the prepared baking sheets about 1 inch apart. Bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden.

                      Cool and Dust: Let the cookies cool on the baking sheets for 5 minutes before transferring them to wire racks to cool completely. Once cooled, dust with additional powdered sugar for a festive touch.

                        Serve and Enjoy: These delightful shortbread cookies can be served fresh or stored in an airtight container for up to a week. Perfect for the holiday season!

                          Prep Time, Total Time, Servings: 30 minutes | 1 hour 35 minutes | About 24 cookies