Yield: 36 cookies
Cherry Chocolate Chip Shortbread
Prep Time
5 minutes
Cook Time
15 minutes
Total Time
20 minutes
Buttery Shortbread Cookies with the sweet addition of chocolate and cherries! With a pretty pink color and a chocolate drizzle, Cherry Chocolate Chip Shortbread looks as good as it tastes.
Ingredients
- ¾ cup unsalted butter, softened
- 1 cup powdered sugar
- ¼ cup maraschino cherry juice
- 5 maraschino cherries, chopped
- 2 ¼ cup all purpose flour
- ¼ teaspoon kosher salt
- ½ cup mini chocolate chips, divided
Instructions
- In a large mixing bowl, beat butter with powdered sugar for two minutes, until creamy. Add cherry juice, cherries, flour and salt. Beat until fully combined.
- Fold in ¼ cup mini morsels.
- Spread dough on a parchment paper lined baking sheet. My dough measured about 14x9inch. Bake in a 350 degree oven for 15-20 minutes.
- Cut immediately after removing from oven. I cut mine into strips by cutting in thirds lengthwise, then cutting one inch strips, width-wise.
- Melt remaining ¼ cup mini morsels. Put into a ziploc bag and cut off the corner. Drizzle over cooled cookies. Allow to set and enjoy!
Notes
- To spread cookie dough on parchment paper, dip fingertips (repeatedly) in flour to keep them from sticking.
- Store cookies in air tight container for up to one week.
- See blog post for more recipe tips and tricks.
Nutrition Information:
Yield:
36Serving Size:
1Amount Per Serving: Calories: 92Total Fat: 5gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 10mgSodium: 14mgCarbohydrates: 12gFiber: 0gSugar: 6gProtein: 1g
*Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.