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This melt-in-your-mouth cherry chocolate shortbread combines two beloved flavors in one utterly tempting cookie. The unexpected burst of maraschino cherries paired with decadent chocolate chips turns basic shortbread into an extraordinary treat that's ideal for Valentine's Day, Christmas, or whenever you're craving something sweet with a touch of flair.
I whipped these up for my kid's afternoon tea gathering, and now they've become our favorite when we want something that looks fancy but doesn't eat up our day. The soft, crumbly texture mixed with those sweet cherry bits fools everyone into thinking you've slaved away for hours.
Ingredients
- Salted butter: creates that luxurious, distinctive shortbread base and cuts through the sweetness
- Confectioner's sugar: gives that dreamy, dissolve-on-your-tongue quality that regular sugar can't match
- All purpose flour: forms the backbone while keeping everything soft
- Corn starch: the crucial element for that distinctive shortbread crumble
- Maraschino cherries: add gorgeous color and sweetness try to find ones without artificial colors if you can
- Mini chocolate chips: work better than regular ones since they spread throughout so you get chocolate in every nibble
Step-by-Step Instructions
- Ready Your Oven:
- Get your oven hot at 375°F so it's just right. This higher heat locks in the outside quickly while the middle stays perfectly tender.
- Mix Your Foundation:
- Beat the soft butter with confectioner's sugar until it's airy and light. Don't rush this part about 3 minutes of mixing puts air in there for that amazing texture.
- Build Your Dough:
- Throw in the flour and corn starch and keep mixing until everything comes together. Your dough should feel a bit sticky that's exactly what you want for soft cookies.
- Toss In Goodies:
- Carefully fold those chopped maraschino cherries and mini chocolate chips into the mix. Just stir until they're spread out evenly. Mix too much and your whole dough will turn pink.
- Form Your Cookies:
- Roll small 1-inch balls and put them on your baking sheet with plenty of room between them. Push each one down with a fork to create that traditional shortbread look and help them cook evenly.
- Bake Them Right:
- Stick them in the oven until the tops aren't shiny anymore around 7 to 9 minutes. Don't let them brown at the edges that means they're overdone.
- Let Them Rest:
- Move them straight to parchment paper with a spatula. They'll break easily when hot so be gentle. Let them cool all the way before eating so they taste and feel just right.
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The maraschino cherries really make this recipe special. My grandma always had a jar tucked away in her fridge for Sunday ice cream treats, but I found out they turn ordinary shortbread into something extraordinary. The first batch I brought to a Christmas cookie swap vanished faster than anything else on the table.
Make Ahead and Storage
These cookies actually taste better after sitting for a bit, so they're great to make beforehand. Keep them in a sealed container at room temp for up to a week. The flavors will keep blending together nicely over time. If you want to save them longer, put them in a freezer container with parchment between the layers and freeze for up to three months. Let them warm up to room temperature before serving for the best taste and texture.
Perfect Pairing Ideas
These cherry chocolate shortbreads go great with an afternoon cup of Earl Grey tea, whose citrusy notes really bring out the cherry flavor. For dessert, try serving them next to a scoop of vanilla ice cream for a nice hot-cold, soft-crunchy combo. They also look stunning on any cookie plate, where their natural pink stands out beautifully against traditional brown cookies.
Gift-Worthy Presentation
Pack these pretty cookies in clear bags tied with ribbon for a heartfelt homemade present. Their unique pink color and tasty combo makes them different from run-of-the-mill cookie gifts. Stack them in a fancy tin lined with parchment for holidays, teacher gifts, or thank-you presents. Add a little note with storage tips and serving ideas for that extra personal touch.
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Frequently Asked Questions
- → What should I do if the dough is too sticky?
Lightly flour your hands before rolling the dough. You can also pop the dough in the fridge for about 10–15 minutes to make it firmer.
- → Can fresh cherries work instead of maraschino?
Yes! Just finely chop and pit the fresh cherries. Keep in mind that they might release extra moisture, so adjust the wet ingredients as needed.
- → How do I store these cookies to keep them fresh?
Place them in an airtight box at room temperature, and they'll stay good for about 5 days. To keep them softer longer, toss a piece of bread in the container with them.
- → Can I swap mini chips for dark chocolate?
Go for it! Dark chocolate or standard-sized chips add a deeper chocolate taste. Just mix them evenly in the dough.
- → Are there gluten-free options for these cookies?
Yes! Use a 1:1 gluten-free flour mix instead of regular flour. Make sure the mix has xanthan gum to keep the texture right.