Description
These buttery shortbread cookies are studded with vibrant red and green candied cherries, making them the perfect festive treat for the holiday season. With their delicate crumb and subtle sweetness, they’re a delightful addition to any Christmas cookie platter!
Ingredients
Units
Scale
- 1 cup (225g) unsalted butter, softened
- 1/2 cup (100g) granulated sugar
- 1 teaspoon vanilla extract
- 2 cups (250g) all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup (75g) chopped red and green candied cherries
- Optional: 1/4 cup (30g) finely chopped nuts (like pecans or almonds)
Instructions
- Preheat the Oven:
- Preheat your oven to 325°F (165°C). Line two baking sheets with parchment paper or silicone baking mats.
- Make the Dough:
- In a large mixing bowl, beat the softened butter and sugar together with an electric mixer on medium speed until light and fluffy, about 2 minutes.
- Add the vanilla extract and mix until combined.
- Gradually add the flour and salt, mixing on low speed until the dough starts to come together.
- Fold in the chopped candied cherries and nuts (if using) with a spatula.
- Shape the Cookies:
- Scoop tablespoons of dough and roll them into small balls. Place them on the prepared baking sheets, about 2 inches apart.
- Flatten each ball slightly with the bottom of a glass or your fingers.
- Bake the Cookies:
- Bake in the preheated oven for 15–18 minutes, or until the edges are lightly golden.
- Remove from the oven and allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
- Serve:
- Enjoy these cookies as is, or dust them lightly with powdered sugar for extra sweetness and a snowy effect.
Notes
- For a fun variation, drizzle melted white chocolate over the cooled cookies.
- These cookies can be stored in an airtight container at room temperature for up to a week.
- To make ahead, the dough can be frozen for up to 3 months. Simply thaw, shape, and bake when ready.