Christmas Maraschino Cherry Shortbread Cookies Recipes
CHRISTMAS MARASCHINO CHERRY SHORTBREAD COOKIES RECIPE - (4/5)
Provided by á-153
Number Of Ingredients 7
Steps:
- Mix flour and salt, set aside. Cream 1 cup unsalted softened butter with 1/2 cup powdered sugar, mix in vanilla. Add flour and salt mixture and mix until it starts forming larger clumps. Mix in chocolate chips and maraschino cherries. Form the dough into the log and press it well or it will crumble when you slice the cookies (the log should be about 2 inch thick) Wrap it in the plastic wrap and chill in the fridge for at least 1-2 hour. Preheat the oven to 325°F and line baking sheet with parchment paper. Cut the log into 1/4 or 1/3 inch thick slices (if the slices crumbles, press it back together with your hands) and place them onto baking sheet with one inch of space between. Bake the cookies 10- 15 minutes (until they just start to turn lightly golden brown on top) Let them cool for 5 minutes on a baking sheet before transfer them to a rack to cool completely.
MARASCHINO CHERRY ALMOND COOKIES
Pretty pink refrigerator cookies, made with chopped maraschino cherries in an almond-flavored dough, have a shiny white frosting of Royal Icing
Provided by Richd250
Categories Dessert
Time 1h12m
Yield 48 cookies
Number Of Ingredients 11
Steps:
- Place the butter in a mixing bowl, and beat with an electric mixer on high speed until smooth and creamy, about 2 minutes. Gradually beat in 2/3 cup of confectioners' sugar, then add almond extract, eggs, and salt, and beat until the mixture is fluffy and well combined, about 3 more minutes. Reduce mixer speed to medium, and gradually beat in flour until the dough is smooth, about 1 minute. Gently stir in the maraschino cherries.
- Form the dough into 2 logs about 1 inch in diameter, roll each log in plastic wrap or waxed paper, and refrigerate until thoroughly chilled, at least 2 hours.
- Preheat oven to 350 degrees F (175 degrees C). Line several baking sheets with parchment paper.
- Cut each dough log into about 25 slices about 1/2-inch thick, and place the cookies on the prepared baking sheets, leaving about 1/2 inch of space between each cookie.
- Bake in the preheated oven until the cookies are set but not browned, 12 to 14 minutes. Remove to cooling racks to cool to room temperature, about 15 minutes.
- To make icing, beat egg whites with lemon juice until frothy, about 1 minute, then beat in vanilla extract and confectioners' sugar, a cupful at a time, until the icing is smooth and spreadable. Spread about 1 teaspoon of icing on each cooled cookie, and let the icing harden before stacking.
Nutrition Facts : Calories 92.9, Fat 4.1, SaturatedFat 2.5, Cholesterol 19, Sodium 12, Carbohydrate 13.2, Fiber 0.1, Sugar 9.1, Protein 1
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