Oh, the Memories of Holiday Baking!
You know, every Christmas, I find myself in the kitchen, covered in flour, with a plate of maraschino cherry shortbread cookies in front of me. It’s like a holiday tradition that I stumbled into years ago—probably when I was trying to impress someone with my baking prowess (spoiler: it worked!). These cookies remind me of those cozy winter evenings at grandma’s, where the house always smelled of something baking, and there was always love. Plus, who can resist cherries and shortbread? Not me, that’s for sure!
Why You’ll Absolutely Love These Cookies
I whip up a batch of these cookies when I want to bring a bit of color and cheer to the table. My family goes wild for them because they’re so festive-looking and scrumptious (not to mention easy to make!). Okay, here’s my little confession: I’ve had my fair share of cookie disasters (like the time I forgot the sugar—don’t do that!). But once you’ve made these a couple of times, they become as easy as pie, err, cookies? I love how forgiving this recipe is. You know, if you mess up a bit, it’s usually still tasty.
What You’ll Need (Ingredients)
- 1 cup unsalted butter, softened (I sometimes use salted if that’s all I have, just skip extra salt then)
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract (My grandma swore by the real stuff, but I’ve used imitation in a pinch)
- 2 cups all-purpose flour
- A pinch of salt (if using unsalted butter)
- 1/2 cup chopped maraschino cherries, drained and patted dry (Important! You don’t want soggy cookies)
- Optional: 1/4 cup finely chopped pecans or walnuts (adds a nice crunch)
How to Put It All Together (Directions)
- First off, preheat your oven to 325°F (165°C)—you don’t want to forget this step and have to wait forever while the dough sits sadly on the counter.
- Beat the softened butter and powdered sugar together until creamy and smooth. This is where I usually sneak a taste (quality control, right?).
- Add in the vanilla extract and mix until combined. If you’re like me, you might accidentally pour a bit more vanilla than planned, and that’s okay.
- Stir in the flour and salt until everything comes together into a dough. Don’t worry if it looks a bit crumbly; it’ll sort itself out.
- Fold in the chopped cherries (and nuts if using), marvel at how festive the dough looks!
- Roll the dough into small balls, place them on a baking sheet lined with parchment paper, and gently flatten them a bit. I use my palm, but a glass works fine too.
- Bake for 15-18 minutes, or until the edges just start to turn golden. When they’re done, let them cool on the sheet for a few minutes before transferring to a wire rack (not that they ever last that long in my house!).
A Few Personal Nuggets of Wisdom
- From various attempts, I’ve learned these taste even better the next day, if you can resist them that long.
- Once, I tried adding chocolate chips—didn’t quite hit the mark, but hey, everyone’s taste is different!
Tweaks and Experiments (Variations)
Sometimes I get a little adventurous. I’ve swapped cherries for cranberries once—turned out surprisingly delicious! But don’t substitute the butter for margarine; it just doesn’t taste the same, trust me.
Essential Tools – Or Are They?
You don’t need fancy mixers, although they’re nice. A wooden spoon does the job. No rolling pin? Use a wine bottle—works like a charm!
Storing These Beauties
In theory, you can store them in an airtight container for a week. But honestly, in my house, they never last more than a day! Plus, they make cute little gifts wrapped in cellophane bags.
Perfect Companions (Serving Suggestions)
I love serving these with hot cocoa or spiced tea during a holiday movie night. My kids even dunk them in milk—because why not?
Wise Words from the Baking Trenches
I once tried to hurry the butter-softening step by using the microwave—ended up with half-melted butter and a bit of a mess. Just let it sit on the counter!
FAQ Corner – Real Questions I’ve Heard
- Can I freeze the dough?
- Sure thing! Just roll it into a log, wrap in plastic, and freeze. Slice and bake when you’re ready.
- What if I don’t have cherries?
- No worries! You can use dried cranberries or skip them altogether. It’ll still be tasty.
- Do these work for gluten-free?
- Honestly, I haven’t tried it, but if you have a favorite gluten-free flour blend, give it a shot and let the rest of us know!