Holiday Maraschino Cherry Shortbread Cookies… Christmas, New Year, Santa Claus, Christmas Tree, Cookies… everything is about holidays these days.
I am super excited and I can‘t wait to spend the holidays with my family. We have already started preparing and, as you know, I especially enjoy making Christmas cookies.
Holiday Maraschino Cherry Shortbread Cookies
My son is my little helper and the two of us make a winning combination in the kitchen. We have decided to make a little surprise for my husband and prepare his favorite shortbread cookies. They are so easy to make and yet so special.
There are many different ways to prepare and decorate them, and you can also make various shapes. I chose Maraschino Cherry Shortbread Cookies because they look classy with the Maraschino cherry in the middle.
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What do you need to make this Maraschino Cherry Shortbread Cookies:
- 1 cup all purpose flour
- 1/3 cup powdered sugar
- 2 1/2 tbsp. cornstarch
- 2/3 cup unsalted butter – softened
- 1/2 tsp vanilla extract
- Pinch of salt
- 27 Maraschino Cherries
Holiday Maraschino Cherry Shortbread Cookies
How to prepare Maraschino Cherry Shortbread Cookies?
Preheat oven to 350 degrees F. Put parchment paper in the baking pan and leave aside. In a medium sized dish combine flour and corn starch. Leave aside. In a large bowl mix butter and sugar using electric hand mixer at medium speed, until it becomes light and fluffy. Add vanilla extract and pinch of salt and mix some more.
Add flour and corn starch. Mix at a lower speed for a few minutes to get a fine dough. Make balls of about 1 inch. Place them in the baking pan. Space cookies about 2 inches apart. Finally, place Maraschino cherry on the top of each ball of dough and press with finger until ⅔ of the cherry is inside the ball. Bake for 10/12 minutes. Wait for them to cool down and enjoy.
They are so simple, but make great impression. I made the dough and my son helped me make balls. He loved putting Maraschino cherries in the middle and felt so happy and proud. The result can be seen in the photos.
Holiday Maraschino Cherry Shortbread Cookies
When my husband came home from work that day, there was a surprise waiting for him on the table. His smile was worth thousands of words.
We spent that afternoon together, enjoying Maraschino Cherry Shortbread cookies. So, I am sure there will be a special place for them on your Christmas table, as well.
Holiday Maraschino Cherry Shortbread Cookies
Holiday Maraschino Cherry Shortbread Cookies
Christmas, New Year, Santa Claus, Christmas tree, cookies… everything is about holidays these days. We have already started preparing and, as you know, I especially enjoy making Christmas cookies.
Ingredients
- 1 cup all purpose flour
- 1/3 cup powdered sugar
- 2 1/2 tbsp cornstarch
- 2/3 cup unsalted butter - softened
- 1/2 tsp vanilla extract
- Pinch of salt
- 27 Maraschino Cherries
Instructions
- Preheat oven to 350 degrees F. Put parchment paper in the baking pan and leave aside.
- In a medium sized dish combine flour and corn starch. Leave aside.
- In a large bowl mix butter and sugar using electric hand mixer at medium speed, until it becomes light and fluffy.
- Add vanilla extract and pinch of salt and mix some more.
- Add flour and corn starch. Mix at a lower speed for a few minutes to get a fine dough.
- Make balls of about 1 inch. Place them in the baking pan. Space cookies about 2 inches apart.
- Finally, place Maraschino cherry on the top of each ball of dough and press with finger until 2/3 of the cherry is inside the ball. Bake for 10/12 minutes.
- Wait for them to cool down and enjoy.
Notes
They can be kept at a room temperature for a couple of days
Nutrition Information:
Yield: 27 Serving Size: 1Amount Per Serving: Calories: 74Total Fat: 5gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 12mgSodium: 6mgCarbohydrates: 8gFiber: 0gSugar: 3gProtein: 1g
Holiday Maraschino Cherry Shortbread Cookies
Sara Giegerich
Monday 21st of November 2022
Hi, can I make them and put them in the freezer? Id like to keep them in there for about 3 weeks.
Dragana
Monday 21st of November 2022
Hi Sara,
You can keep them in the freezer for up to 3 or 4 weeks.
Best, Dragana
Beth Baysinger
Saturday 11th of December 2021
Thank you for this recipe! I’m not a baker but I had to make 100 cookies for a cookie exchange party. These were so easy to make and came out perfect! I got about 28 cookies per batch so really minimized the amount of time I spent baking. And they aren’t super sweet so these will be my go-to cookie for years to come. I was dreading the thought of making so many cookies but with this recipe I won’t bat an eyelash when I’m asked next year.
Dragana
Saturday 11th of December 2021
Great Beth, I'm so glad to hear that and so happy you liked it.
Best regards, Dragana
Joy Shellnutt
Tuesday 16th of November 2021
I don’t have a hand mixer. Can I use a stand mixer?
Dragana
Tuesday 16th of November 2021
Yes you can, Joy.
Best, Dragana
Sandra Clark
Sunday 25th of July 2021
I just mixed this up, and rather than a dough, it made a batter which will not form into balls. I let my butter soften on the counter, and mixed everything exactly at the recipe called for. I think it has to do with the brand of butter. Some butters get really soft (like mine) and other brands keep some of their firmness. I will try adding a little more flour and see what happens. (I know this is the middle of summer, but the picture looked so inviting that I had to make these now rather than wait until Christmas.)
Dragana
Sunday 29th of August 2021
Yes Sandra, it could be that. It's all season recipe.
Best, Dragana
Sandra Clark
Sunday 25th of July 2021
I decided not to add more flour afterall, but rather put the batter in the frig for a few minutes and then was able to make little dough balls. My cookies turned out just like the picture, however, I was only able to get 21 cookies out of the dough rather than 26. They are delicious shortbread cookies.
Ella
Friday 22nd of January 2021
I was super excited about making these, as they looked super cute. But I used gluten free plain flour instead of normal flour and almond flour instead of corn-starch (as I'd run out). This apparently was not a great choice as they kind of spread out/appeared to have melted, ha! Whoops. Hopefully they'll still taste good! Perhaps they required xanthan gum because of the GF flour? Any thoughts?
Thanks!