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Christmas Maraschino Cherry Shortbread Cookies

Experience the joy of the holiday season with Cherry Joyous Shortbread Cookies! These delightful treats combine rich, buttery shortbread with sweet maraschino cherries for a burst of festive flavor. Easy to make with simple ingredients, they’re perfect for sharing at gatherings or gifting to loved ones. Their beautiful presentation and delicious taste will leave everyone smiling. Bake a batch this holiday season and create cherished memories with every bite!
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Ingredients
  

1 cup unsalted butter, softened

½ cup powdered sugar

1 teaspoon vanilla extract

2 cups all-purpose flour

½ teaspoon salt

½ cup maraschino cherries, drained and chopped (plus extra for decoration)

½ cup chopped pecans or walnuts (optional)

Colored sugar or sprinkles for decoration

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

    Cream the Butter and Sugar: In a large bowl, beat the softened butter and powdered sugar together using an electric mixer until the mixture is light and fluffy, about 3-4 minutes.

      Add Flavorings: Mix in the vanilla extract until combined.

        Combine Dry Ingredients: In a separate bowl, whisk together the flour and salt. Gradually add this dry mixture to the butter mixture, mixing on low speed until just incorporated.

          Fold in Cherries and Nuts: Gently fold in the chopped maraschino cherries and nuts, if using, with a spatula. Make sure the cherries are evenly distributed throughout the dough.

            Shape the Cookies: Roll the dough into small balls (about 1 inch in diameter) and place them about 2 inches apart on the prepared baking sheet. Flatten each ball slightly with the bottom of a glass or your hand.

              Decorate: If desired, press a whole maraschino cherry or a piece of a cherry onto the center of each cookie, then sprinkle some colored sugar or sprinkles on top for a festive touch.

                Bake the Cookies: Bake in the preheated oven for 10-12 minutes, or until the edges are slightly golden. The cookies will be soft; they will firm up as they cool.

                  Cool and Store: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Store in an airtight container at room temperature.

                    Prep Time, Total Time, Servings: 20 minutes | 30 minutes | 24 cookies