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MARASCHINO CHERRY SHORTBREAD COOKIES Recipe

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This recipe for MARASCHINO CHERRY SHORTBREAD COOKIES is from The Loomis Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 CUPS ALL-PURPOSE FLOUR
1/2 TSP SALT
1 CUP UNSALTED BUTTER, ROOM TEMPERATURE
1/2 CUP POWDERED SUGAR
1/2 TBSP VANILLA EXTRACT
3/4 CUP MARASCHINO CHERRIES-CHOPPED (SPREAD OUT ON PAPER TOWEL AFTER CHOPPING TO GET ALL THE EXTRA LIQUID OUT)
2/3 CUP CHOCOLATE CHIPS
Directions:
Directions:
CHOP CHERRIES AND PLACE ON PAPER TOWEL AND COVER WITH PAPER TOWEL TO REMOVE EXTRA LIQUID.
IN A MIXING BOWL, COMBINE FLOUR AND SALT, SET ASIDE.
IN A LARGER MIXING BOWEL, CREAM TOGETHER 1 CUP UNSALTED SOFTENED BUTTER WITH 1/2 CUP POWDERED SUGAR. MIX IN THE VANILLA.
ADD FLOUR WITH SALT MIXTURE AND MIX ON LOW UNTIL LARGER CLUMPS BEGIN FORMING. USING A RUBBER SPATULA OR A WOODEN SPOON, GENTLY STIR IN CHOCOLATE CHIPS AND MARASCHINO CHERRIES.
FORM THE DOUGH INTO A LOG AND PRESS IT TOGETHER WELL OR IT WILL CRUMBLE WHEN YOU SLICE THE COOKIES (THE LOG SHOULD BE ABOUT 2 INCHES THICK). WRAP IT IN THE PLASTIC WRAP AND CHILL IN THE FRIDGE FOR AT LEAST 1-2 HOUR.
AFTER CHILLING THE DOUGH, PREHEAT THE OVEN TO 325 AND LINE A BAKING SHEET WITH PARCHMENT PAPER.
UNWRAP THE CHILLED LOG AND CUT SLICES 1/4 OR 1/3 INCH THICK-IF THE SLICES CRUMBLE, PRESS IT BACK TOGETHER WITH YOUR HANDS. PLACE THE SLICES ONTO THE BAKING SHEET WITH ONE INCH OF SPACE BETWEEN.
BAKE THE COOKES 18-20 MINUTES AND ROTATE THE PAN AFTER 10 MINUTES. THEY WILL TURN GOLDEN ON THE BOTTOM AND THE WOP WILL BE SET.
LET THEM COOL FOR 10 MINUTES ON A BKAING SHEET BEFORE CAREFULLY TRANSFERRING THEM TO A RACK TO COOL COMPLETELY.

 

 

 

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