Cherry Chocolate Shortbread Cookies | Sugar for Breakfast: Cherry Chocolate Shortbread Cookies

Sunday, December 15, 2013

Cherry Chocolate Shortbread Cookies

Shortbread cookies are super easy to make. It just takes some planning to allow for them to chill for a bit in the fridge. The best thing about these cookies is that you just slice and bake. I love baking cookies like that! Totally easy! No balls to roll, no sugar to dip, no flattening, or rolling out.
When I am busy baking a variety of Christmas cookies, making the dough for these first makes perfect sense.
Just make the dough, roll it up, pop them in the fridge, then slice and bake them when you are all done with all the harder, more time-consuming cookies.
You could substitute the milk chocolate chips for white chocolate, because white chocolate and cherries go together well, obviously. But there is something about milk chocolate and cherries that have a warm place in my, er, um...tummy?


Look how beautiful the cherries are. 
See how the chips look just as perfect? 
Yeah, my plate is a bit scratched. I didn't notice it so much until I took the photo. Dang.



Cherry Chocolate Shortbread Cookies

by Emily Chhouy
Prep Time: 15 min + chilling
Cook Time: 10 min
Ingredients (32 cookies)
  • 1 cup butter, softened
  • 1/2 cup powdered sugar
  • 2 cups flour
  • 1 teaspoon almond extract
  • 1 cup maraschino cherries; drained, patted dry, and chopped
  • 1/2 cup milk chocolate chips
Instructions
Cream together the butter and powdered sugar.
Add the flour and almond extract.
Mix until the dough starts to crumble together.
Stir in the chopped cherries and chocolate chips.
Mix until dough forms.
Divide the dough in half.
Roll each into a log wrapped in wax paper.
Refrigerate for at least 4 hours.
Remove from the fridge, slice each roll into 16 even slices.
Place on cookie sheet and bake in a preheated 350 oven for 10 minutes; until bottoms are slightly browned.
Remove from the cookie sheet and let cool completely on wire rack.
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