“These are very easy to make shortbread cookies. They are so good that they melt in your mouth, you hardly have to chew them. I have been making them for over 35 years.”
READY IN:
32mins
YIELD:
24-30 cookies
UNITS:
US

Ingredients Nutrition

Directions

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