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.

Course Dessert

Prep Time 7

Cook Time 17

Total Time 24

Servings -45

Calories 221kcal

Author Jessica (swankyrecipes.com)

Ingredients

2 cups butter softened
2 cups powdered confectioner's sugar
2½ teaspoons pure vanilla extract
½ teaspoon salt
4½ cups all-purpose flour
12 oz semi-sweet chocolate chips
⅔ cup maraschino cherries about 16 oz, drained, chopped
½ cup pecans optional

Instructions

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.

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