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Shortbread's roots trace back to Scotland in the 16th century, where it began as a simple bread-like biscuit. Originally made with leftover bread dough, the early versions of shortbread were often sweetened with sugar and flavored with caraway seeds. As time passed, the recipe evolved, and by the 18th century, shortbread had transformed into the rich, crumbly cookies we know and love today. The traditional Scottish shortbread is characterized by its simple ingredients of butter, sugar, and flour, which combine to create a tender and crumbly texture.

Christmas Maraschino Cherry Shortbread Cookies

Discover the joy of baking with Maraschino Cherry Bliss Shortbread Cookies, the perfect festive treat for your holiday gatherings! These cookies combine a rich buttery flavor with sweet maraschino cherries, creating a delightful contrast that's hard to resist. Easy to make and beautifully colorful, they enhance any cookie platter and are great for sharing. Follow our guide for tips on ingredients, preparation, and decorating to create a memorable cookie experience that celebrates the season.
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Ingredients
  

1 cup unsalted butter, softened

1/2 cup powdered sugar

1 teaspoon vanilla extract

2 cups all-purpose flour

1/4 teaspoon salt

1/2 cup maraschino cherries, finely chopped, drained

1/4 cup chopped walnuts or pecans (optional)

1/2 cup granulated sugar (for rolling cookies)

Red and green sprinkles (for decoration, optional)

Instructions
 

In a large mixing bowl, cream together the softened butter and powdered sugar until light and fluffy, about 3-4 minutes.

    Add the vanilla extract and mix until well combined.

      In a separate bowl, whisk together the all-purpose flour and salt. Gradually add the dry ingredients to the butter mixture, stirring until just combined.

        Fold in the finely chopped maraschino cherries and chopped walnuts or pecans (if using) until evenly distributed throughout the dough.

          Divide the dough into two equal portions and shape each into a log, about 2 inches in diameter. Wrap each log in plastic wrap and refrigerate for at least 1 hour, or until firm.

            Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.

              Once the dough is firm, unwrap the logs and slice them into 1/4-inch thick rounds. Roll each round in granulated sugar until fully coated, and place them on the prepared baking sheets, spacing them about 1 inch apart.

                If desired, sprinkle red and green sprinkles on top of each cookie for a festive touch.

                  Bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden. The centers might look slightly underbaked; they will firm up as they cool.

                    Allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.

                      Prep Time, Total Time, Servings: 20 minutes | 1 hour 30 minutes | Makes about 24 cookies.