Christmas Maraschino Cherry Whipped Shortbread

Photo of completed Christmas Maraschino Cherry Whipped Shortbread

Indulge in the buttery symphony of our Christmas Maraschino Cherry Whipped Shortbread, where butter takes center stage to create a heavenly melt-in-your-mouth experience. These festive cookies are crafted with generous amounts of high-quality butter, ensuring each bite is rich, tender, and utterly delightful. The addition of maraschino cherries not only imparts a delightful sweetness but also adds a touch of holiday flair.

Ingredients:

  • 1½ Cups Salted Butter (Room temperature)
  • ¾ Cup Powdered Sugar (Use 1-1½ cups if prefer sweeter)
  • 2 ½ Cups All Purpose Flour
  • ½ Cups Cornstarch
  • 1 ½ Teaspoon Pure Vanilla Extract
  • ½ Tablespoon Milk Powder (Optional)
  • Salt (A small pinch if using unsalted butter)
  • ½ Cup Each Of Red & Green Maraschino Cherries (-/+ adjustable)

Instructions:

  1. Preheat the oven to 330 degrees F.
  2. Sift icing sugar/powdered sugar into a stand mixer bowl or handheld mixer bowl.
  3. Add butter and mix on medium low to medium until light. Stop the mixer and add in vanilla extract and salt (if using unsalted butter). Mix for a few seconds.
  4. Add cornstarch, milk powder, and flour. Continue to mix until everything is combined into a dough. Remember to scrape down the sides once in a while.
  5. Transfer the dough to your work area.
  6. Prepare the baking sheet.
  7. You can divide or roll them into your desired size. We used a tablespoon of a baking measuring spoon.
  8. Roll each dough into a ball and add one cherry in the center. Gently push down the cherry.
  9. Repeat the same process with the remaining.
  10. Bake at 330 degrees F for 15 minutes, or until the cookie top looks set, and the bottom is slightly brown. Note that this temperature and time are based on our oven as well as the size of the cookies. Please adjust the time and temperature of your oven accordingly because all ovens work differently.
  11. Remove the cookies from the oven and do not try to transfer them to a cooling rack right away. They are fragile and will harden as they cool, so let them sit on the baking sheet for at least 5 minutes or so.
  12. Carefully transfer the cookies to a cooling rack to cool completely before storing them in an airtight container at room temperature for up to a week, in the fridge for up to 10 days, and the freezer for up to a month.
  13. Unbaked whipped shortbread dough can be prepared ahead of time and kept well in the freezer for up to 2 months if stored properly. Simply thaw them overnight in the fridge a day before your baking day.
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Tips & Notes:

  1. We used salted butter, but you can use unsalted butter if you want. Simply add a pinch of salt in the mixing process.
  2. Consider using good-quality butter when making shortbread for a great taste.
  3. We used whole milk powder, but you can omit it if this is not available to you.
  4. We used ¾ cup in total of powdered sugar. But if you prefer a sweeter shortbread, use 1 cup to 1½ cups if you prefer sweeter.
  5. We used both green & red glazed cherries, but you can use either one or both, your choice. Make sure to pat dry your cherries before using to remove any excess liquid.
  6. We divided the size of the dough with a baking measuring spoon, or you can roll them into your desired size.
  7. Please note that the temperature and time above are based on our oven, and all ovens work differently. It's advisable to adjust the time and temperature of your oven accordingly. Therefore, it's always a good idea to monitor your cookies closely, especially towards the end of the baking time, to ensure they achieve the desired level of doneness. The goal is typically to have the tops set and the bottoms lightly browned. Adjustments may be needed based on your oven's characteristics.
  8. Freshly baked cookies are soft and fragile, so let them sit on the baking sheet for at least 5 minutes or so before transferring them to a cooling rack to cool completely.
  9. You can store the cookies in an airtight container at room temperature for up to a week or in the fridge for up to 10 days. You can freeze them in the freezer for up to a month if stored properly.
  10. Whipped shortbread dough can be prepared ahead of time and kept well in the freezer for up to 2 months if stored properly. Simply thaw them overnight in the fridge a day before your baking day.
  11. Double up the recipe if you plan to bake a big batch.
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