My cherry shortbread cookies will melt in your mouth with sweet cherries, white and dark chocolate chips. An easy holiday cookie recipe for Christmas or Valentine’s Day!
Cherry shortbread cookies
You’ll start by making my basic shortbread cookie dough recipe, then load it up with delicious, sweet maraschino cherries. To satisfy the chocolate craving, some white chocolate chips and mini dark chocolate chips go in as well.
Like I’ve said before, this is a site devoted to helping “mixed diet” families, like Dave and I, make meals that are every bit as delicious as they are healthy – because life’s too short to be bland! That includes desserts and I wanted a cookie darn it!
With Dave being a type 2 diabetic I have really made an effort to make meals and desserts with him in mind to be able to enjoy.
Every now and then I make something for me and you. He has one and that’s it. So with everything, a little moderation is in order and just a couple of these will do. The rest, are for friends. Really. Scouts Honor.
Shortbread comes together quickly and can be enjoyed fresh from the oven with a glass of cold milk.
Other holiday dessert recipes
If you love the buttery flavor of shortbread, be sure to also make a batch of millionaire shortbread bars. They’re a holiday favorite as well!
For more traditional Christmas cookies, you can bake up some Mexican wedding cookies (aka, almond crescents).
If you the cherry flavored desserts, definitely try my recipes for old fashioned cherry crisp and cherry pie with crumb topping!
Cherry Shortbread Cookies
- 1 cup butter room temperature
- 1/2 cup confectioners sugar
- 2 cups flour
- 1/2 teaspoon salt
- 1 cup maraschino cherries chopped
- 1/2 cup chocolate chips white and/or dark
- In a mixer, cream the butter and the sugar. In a bowl sift together the flour and the salt.
- Mix the dry ingredients into the butter and sugar mixture until it comes together. Mix in the maraschino cherries, white chocolate and dark chocolate chips.
- Using a spatula, scoop the dough onto a piece of plastic wrap, and form into a 2 inch diameter log. Wrap tightly with plastic wrap, and freeze for 40 minutes.
- Preheat oven to 325°F and line a cookie sheet with parchment paper or Silpat (silicone baking sheet). Unwrap the cookie dough log, and using a very sharp knife, cut into 1/4-inch slices, and arrange on the baking sheets. This makes 24 cookies.
- Bake the cookies for about 15 minutes. Allow cookies to cool slightly and move to a cooling rack.
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.