Chocolate Covered Cherry Shortbread Cookies

Chocolate covered cherry shortbread cookies are exactly what they sound like. Crispy, shortbread cherry cookies dipped in chocolate.

I know Christmas was yesterday, but I wanted to share this one last cookie recipe. With New Year’s Eve parties going on next week, maybe you can give these a try then. 

These are actually really easy to make, especially since I stopped rolling out the dough for cutting. My new method is much less messy. 🙂

Chocolate Covered Cherry Shortbread Cookies

• 1/2 cup sugar
• 1 cup cold butter, cut into pieces
• 1/2 tsp salt
• 1 tsp almond extract
• 1/2 tsp vanilla extract
• 2 tsps oil
• 5 tsps maraschino cherry juice
• 2 1/2 cups all-purpose flour
• 1/2 cup maraschino cherries, drained, dried, and chopped
• 8 ounces mini chocolate chips, plus more for dipping

Step 01: Mix all ingredients in the order listed. Fold in the cherries and chocolate chips.

Step 02: Dump the dough out onto a piece of parchment paper or wax paper. Shape it into a tube (as best you can, you can fix it later). Lay the tube at one end of the paper and then roll it. Refrigerate for at least 2 hours. (If you’re going to chill it longer than that, put it in a Ziplock bag.

Step 03: Once the dough is chilled, you can shape the tube more evenly. Preheat the oven to 350F. Then slice the dough into 3/4-inch thick medallions. Place on a prepared baking sheet and bake for 15-20 minutes, or until the edges start to turn a golden color. 

Step 04: Let the cookies cool completely and then dip in chocolate. 

These cookies are pretty delicious! They’re not great without the chocolate, though. By themselves they’re really dry, but the chocolate makes up for it. I think they look cute only half-dipped in chocolate, but I do recommend dipping the whole thing. 

Enjoy!

Chocolate Covered Cherry Shortbread Cookies

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Prep Time: 2h Cooking Time: 15-20m

Ingredients

• 1/2 cup sugar
• 1 cup cold butter, cut into pieces
• 1/2 tsp salt
• 1 tsp almond extract
• 1/2 tsp vanilla extract
• 2 tsps oil
• 5 tsps maraschino cherry juice
• 2 1/2 cups all-purpose flour
• 1/2 cup maraschino cherries, drained, dried, and chopped
• 8 ounces mini chocolate chips, plus more for dipping

Instructions

Step 01: Mix all ingredients in the order listed. Fold in the cherries and chocolate chips.

Step 02: Dump the dough out onto a piece of parchment paper or wax paper. Shape it into a tube (as best you can, you can fix it later). Lay the tube at one end of the paper and then roll it. Refrigerate for at least 2 hours. (If you’re going to chill it longer than that, put it in a Ziplock bag.

Step 03: Once the dough is chilled, you can shape the tube more evenly. Preheat the oven to 350F. Then slice the dough into 3/4-inch thick medallions. Place on a prepared baking sheet and bake for 15-20 minutes, or until the edges start to turn a golden color. 

Step 04: Let the cookies cool completely and then dip in chocolate. 

Chocolate Covered Cherry Shortbread Cookies was last modified: April 15th, 2017 by Chelsey