Chocolate & Cherry Shortbread Cookies

Like the chocolate cherry cookies, Marianne loved the idea of these but couldn't get herself to taste them.  Kait, however, has a thing for maraschino cherries because they remind her of Shirley Temples, and thought this recipe sounded amazing.  The cookies had to be made.  Good thing Kait snuck them into the line up, because this recipe is so easy and delicious!  They might become Kait's new favorite cookie.  Based on the colors, these would be prefect for Valentine's day too!









Ingredients: 

• 1 cup (2 sticks) unsalted butter, at room temperature
• 1/2 cup powdered sugar
• 2 cups flour
• 1/2 teaspoon salt
• 1 cup maraschino cherries, chopped
• 1/2 cup dark chocolate chips
• 1/2 cup white chocolate chips
• 1/2 tablespoon pure vanilla extract
• 8 ounces dark chocolate chips for melting (optional)

Directions:

1. Mix flour and salt together and set aside
2. Using a stand mixer, cream the butter and powdered sugar

3. Gradually add the flour mixture into the butter mixture and beat until it starts forming larger clumps

4. With a spoon or spatula, mix in the machination cherries, chocolate chips, and vanilla extract

5. Turn the dough out onto a large piece of plastic wrap and form it into the shape you want

6. Seal it in the plastic wrap and let it chill in the fridge for at least an hour
7. When ready to bake, preheat the oven to 325
8. Remove the dough from the fridge and cut 1/4 inch thick slices and place them on a parchment lined baking sheet

9. Bake 10-15 minutes, until the tops just begin to turn lightly golden brown and then let them cool completely

10. (Optional): Melt your chocolate and either dip or drizzle the chocolate over the cookies
11. (Optional): Place on a baking sheet lined with parchment paper and let cool until the chocolate sets

Recipe from: Closet Cooking

What are you baking today?  Mari & Kait