Chocolate Chip Maraschino Cherry Shortbread Cookies
Chocolate Chip Maraschino Cherry Shortbread Cookies - Soft shortbread cookies stuffed with chocolate chips and maraschino cookies. These cookies are hit for the holidays and make a large batch.
Cook Time 17 minutes
Total Time 17 minutes
Servings 35 -45
- 2 cups (4 sticks) margarine, softened
- 2 cups powdered confectioner's sugar
- 2 1/2 teaspoons pure vanilla extract
- 1/2 teaspoon salt
- 4 1/2 cups all-purpose flour
- 1 (12 oz.) package semi-sweet chocolate chips
- 2/3 cup (about 16 oz.) maraschino cherries, drained and chopped
- 1/2 cup pecans - optional
Preheat oven to 350 degrees F.
In a large bowl, cream margarine for 1 minute. Gradually add powdered confectioner's sugar.
Bean in vanilla and salt. Gradually add flour, 1/2 cup at a time, mixing between each addition just until flour is blended. Dough will be stiff.
Mix in chocolate chips. Slightly mix in chopped cherries (and pecans, if adding).
Cookie Shapes as follows:
Round Cookies- Use a cookie scoop to make round shaped cookies; slightly press in top of each cookie before baking.
Drop Cookies - non uniform shapes. Simply use a spoon to drop dough on baking sheet. Slightly press in top of each cookie before baking.
Flat Slice'n Bake - Divide dough in half. Place dough on wax or parchment paper in the shape of a log. Roll dough to create a uniform log. Refrigerate at least an hour or longer to hold shape. Slice and bake cookies. I made dough log 2.5 inches thick/wide and 9 inches long. Some dough may crumble; make into drop cookies.
Space cookies about 2 inches apart. Bake 15-17 minutes.