Cherry Cookies Christmas (Print Version)
# Ingredients:
01 -
3/4 cup maraschino cherries or candied cherries, finely chopped and well-drained on paper towels
02 -
2 cups of plain flour
03 -
1/2 teaspoon of salt
04 -
1 cup of unsalted butter, softened to room temperature
05 -
2/3 cup chocolate chips
06 -
1/2 tablespoon of vanilla extract
07 -
1/2 cup of powdered icing sugar
# Instructions:
01 -
Beat the butter until it's completely silky and whipped in the mixer bowl.
02 -
Sprinkle in the powdered sugar and tip in the vanilla extract. Start mixing at a slow setting, then speed up until fluffy and combined.
03 -
Combine the salt and flour in another container. Sift them together.
04 -
Gradually add the dry mix into your butter mixture. Let it come together as a dough, stopping occasionally to scrape the sides.
05 -
Gently stir in the chopped cherries and chocolate bits until they're evenly spread out.
06 -
Form the dough into a compact log using plastic wrap, squeezing out any air pockets. Seal it tightly, then refrigerate for an hour or overnight.
07 -
Heat the oven to 325°F (164°C). Bring out the chilled dough and slice it into rounds 1/4 or 1/3 inch thick. If it breaks apart while cutting, just press it back together with your fingers.
08 -
Arrange the cookies on a baking tray lined with parchment paper—leave about 1 inch between each. Cook for 15 minutes, or until they turn golden. Let them cool fully before moving off the tray.
# Notes:
01 -
Stick to real butter—it'll make a noticeable difference. Avoid substitutes like margarine since they could change the texture.
02 -
Chill the dough immediately after shaping to stop the butter from softening too much.
03 -
To keep cookies from spreading out too much, double-check the butter-to-flour ratio. You can also test a couple of cookies first.