Christmas Maraschino Cherry Shortbread Cookies Recipe

Ingredients

Shortbread Base

• 1 cup (2 sticks) unsalted butter, cold and cubed
• 3/4 cup powdered sugar
• 2 cups all‑purpose flour
• 1/4 teaspoon fine sea salt
• 1 tablespoon almond extract

Maraschino Cherry Glaze

• 1/2 cup maraschino cherry juice (reserved from the jar)
• 2 tablespoons granulated sugar
• 1 teaspoon cornstarch mixed with 1 tablespoon cold water (slurry)

Add‑Ins & Garnish

• 1/3 cup finely chopped maraschino cherries (plus extra for topping)
• Optional: flaky sea salt for sprinkling

Instructions

Forming the Shortbread Base

1. Incorporate Dry Ingredients. Add flour, salt, and almond extract to the butter‑sugar mixture. Mix on low until the dough just comes together; it should feel slightly crumbly but hold when pressed. Over‑mixing develops gluten, which makes the shortbread tough.
2. Fold in Cherries. Gently fold the chopped maraschino cherries into the dough with a rubber spatula. The cherries add pockets of moisture and bright color without breaking the dough’s structure.
3. Chill the Dough. Shape the dough into a flat disk, wrap in plastic, and refrigerate for 20‑30 minutes. Chilling firms the butter, which helps the cookies keep their shape during baking.

Shaping & Baking

1. Preheat Oven. Set the oven to 350°F (175°C) and line two baking sheets with parchment paper. A consistent temperature ensures even browning without over‑drying.
2. Roll & Cut. On a lightly floured surface, roll the chilled dough to ¼‑inch thickness. Use a festive cookie cutter (stars or circles) or a sharp knife to cut uniform shapes. Gather scraps, re‑roll, and repeat.
3. Bake. Transfer cookies to the prepared sheets, spacing them 1 inch apart. Bake for 12‑15 minutes, or until the edges are just turning a pale gold. The centers should remain soft; they will firm as they cool.
4. Cool. Allow cookies to rest on the sheet for 5 minutes before moving to a wire rack. This prevents breakage and lets the surface set for glazing.

Making the Maraschino Glaze

1. Combine Liquid. In a small saucepan, whisk together the reserved maraschino cherry juice and granulated sugar. Heat over medium‑low until the sugar dissolves, about 2 minutes.
2. Thicken. Stir in the cornstarch slurry, whisking constantly to avoid lumps. Bring the mixture to a gentle boil; it will thicken to a glossy, pour‑able consistency in 1‑2 minutes.
3. Cool Slightly. Remove from heat and let the glaze cool for 3‑4 minutes. It should be warm, not hot, so it spreads without melting the shortbread.