Chocolate Cherry Shortbread Cookies

Chocolate covered cherries are a particular favorite around these parts.  When inspiration struck to do a Valentine’s themed cookie, I had a jar of Maraschinos hanging out and some mini chocolate chips.  Too, I’m a shortbread fanatic because the measurements are easy to memorize.  1 part sugar, 2 parts butter, 3 parts flour!  Put it all together and you have Chocolate Cherry Shortbread Cookies.

Think I can make them in 2 minutes?  Well, yes, if there’s a fast-forward button involved…

Chocolate Cherry Shortbread Cookies

The white chocolate I use is Ghiradelli White Chocolate Melting Wafters.  They melt beautifully in the microwave and set up quickly so that the heart decorations don’t smear.  That makes them easy to package up to give to your your sweetheart.

*Original recipe by Joanie Simon (joaniesimon.com)

Cherry Chocolate Shortbread Cookies

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• Author: Joanie Simon
• Total Time: 16 mins
• Yield: 12 cookies 1x

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Description

Easy shortbread cookies with cherries and chocolate with a white chocolate decoration

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Ingredients

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• 1/4 cup sugar
• 1/2 cup butter
• 1 cup flour (plus up to 1/2 cup as needed)
• 1/3 cup chopped Maraschino cherries
• 1/4 cup mini chocolate chips
• 2 oz white chocolate melting chips

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Instructions

1. Preheat oven to 375F
2. Combine softened butter and sugar together then add in the flour.
3. Once those are combined, add in the cherries and mini chocolate chips. If the dough is sticky, add in more flour, up to a 1/2 cup until no longer sticky, though just slightly tacky.
4. Roll into a log on a floured work surface and slice into discs, flattening and forming each disk into a round cookie.
5. Chill all sliced cookies for 15 minutes in the freezer to re-harden butter.
6. Bake at 375 F for 8 minutes (check at 6 mins and rotate for even baking if needed). Bake up to 10 mins depending on thickness of your cookies. They should not brown, but should be stiff enough to lift onto a cooling rack.
7. Once baked, place on cooling rack until cooled, then decorate with 2 ounces melted white chocolate by using a Ziplock bag with a tip end snipped off.

• Prep Time: 8 mins
• Cook Time: 8 mins
• Category: Dessert
• Cuisine: Cookies