Shortbread filled with maraschino cherries and chocolate and optionally drizzled with or dipped in more chocolate.
Shortbread has to be one of my favourite holiday cookies, I mean it is so easy to make and that melt in your mouth buttery goodness is almost impossible to resist! Although plain shortbread is amazing you can fill it with pretty much anything from simple to gourmet and from sweet to savoury even. Taking a queue from my candied orange peel shortbread I had been wanting to try a festive version with bright red maraschino cherries, though instead of coating them with chocolate this time I was going to add the chocolate to the cookies along with the cherries. I was however a little torn between whether to use white or dark chocolate as white chocolate seemed more festive but dark chocolate goes so well with cherries. In the end the easiest solution was to make a batch of both and besides you can’t have too much shortbread.
The chocolate and maraschino cherry shortbread cookies did not disappoint! I was quite pleased at how the red from the cherries swirled into the cookie dough and both the white and dark chocolate versions turned out amazingly well!
Feel free to drizzle them with or dip them in even more chocolate! 🙂
ingredients
1 cup (2 sticks) unsalted butter, room temperature
1/2 cup confectioners sugar
2 cups all-purpose flour
1/2 teaspoon salt
1 cup maraschino cherries, chopped and patted dry
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