Shortbread Cookies

Total Time:

Prep Time:

Cook Time:

32 mins

15 mins

17 mins

Ingredients:

• 1 cup butter, softened
• 1 1/2 cups all-purpose flour
• 1/2 cup icing sugar or 1/2 cup powdered sugar
• 1 teaspoon vanilla extract (optional)
• 1/4 cup red maraschino cherry
• 1/4 cup green maraschino cherry

Directions:

1. 1
   Preheat oven to 350 degrees F.
2. 2
   In a mixing bowl and using an electric mixer, combine butter, flour, icing sugar and vanilla extract; mix until mixture is a smooth consistency.
3. 3
   Prepare cookie sheets with parchment paper.
4. 4
   Spoon out dough onto parchment lined cookie sheets by teaspoonfuls or by tablespoons for larger cookies, spacing about 2 inches apart.
5. 5
   Cut maraschino cherries into quarters and place one piece in the middle of each cookie, alternating with red and green cherries.
6. 6
   Bake in preheated 350 F oven for 13 to 15 minutes or until bottom of cookies are lightly browned, DO NOT OVERBAKE.
7. 7
   Remove from oven and let cool on cookie sheet for about 5 minutes.
8. 8
   Transfer onto wire racks to finish cooling.
9. 9
   Store in a container with a lid and separate each layer with wax paper.
10. 10
    NOTE: If you wish to add some flavor to the cookies, add 1 teaspoon of pure vanilla extract or almond extract.
11. 11
    Use sprinkles, half an almond or half a cashew or chocolate to the top of the cookies before baking.
12. 12
    A thumbprint in the cookie, filled with your choice of jam is very tasty.
13. 13
    It has been suggested that the cookies be refrigerated for at least 1/2 hour before baking for a different texture.

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