Christmas Maraschino Cherry Shortbread

The kitchen was already covered in a thin layer of flour when my youngest daughter wandered in, attracted by the scent of butter and vanilla. She'd been begging to help with Christmas baking for days, and I figured shortbread was forgiving enough for small hands. What I didn't anticipate was how precisely she'd place each cherry piece, as if arranging tiny red jewels in a crown. Those cookies disappeared faster than any other batch that holiday season.

Last December, I made three batches for our neighborhood cookie exchange, and I'm still getting requests for the recipe. My friend Sarah admitted she ate three in the car before she even made it home. There's something about those bright red cherry pockets against the pale buttery dough that feels like edible confetti.

Ingredients

• Unsalted butter: I've learned that room temperature butter is non negotiable here, cold butter creates tough cookies and no one wants that
• Powdered sugar: This dissolves more completely than granulated sugar, giving shortbread its signature melt in your mouth texture
• All purpose flour: Scoop lightly and level off, too much flour makes these chalky instead of tender
• Salt: Just enough to make the butter taste more buttery without being detectable
• Vanilla extract: Use the real stuff, imitation extract leaves a weird aftertaste in simple butter cookies
• Almond extract: This is the secret that makes them taste like something from a fancy European bakery
• Maraschino cherries: Pat them very dry between paper towels, excess moisture will make the dough gummy
• Mini chocolate chips: Completely optional but chocolate and cherries are such a happy combination

Instructions

Get your oven ready:

Preheat to 325°F and line two baking sheets with parchment paper, this saves so much cleanup later

Cream the butter and sugar:

Beat them together until the mixture looks pale and fluffy, about 3 minutes, this creates air pockets that make the cookies tender

Add the extracts:

Pour in both vanilla and almond and mix until combined, the aroma alone will tell you you're on the right track

Incorporate the flour and salt:

Mix on low just until the dough comes together, overworking develops gluten and makes shortbread tough instead of meltingly tender

Fold in the cherries and chocolate:

Use a spatula to gently distribute them throughout the dough, being careful not to overmix

Shape the cookies:

Roll tablespoon portions into balls and place them 2 inches apart on your prepared sheets, these don't spread much so you can fit quite a few on each pan

Flatten gently:

Press each ball with your palm or the bottom of a glass, just until they're about half an inch thick

Bake to golden perfection:

Slide them into the oven for 16 to 18 minutes, until the edges are set and bottoms have the lightest golden color

Cool completely:

Let them rest on the baking sheets for 5 minutes before transferring to a wire rack, they're fragile when hot

Save

My mother in law asked for the recipe after her first bite, and she's been baking for forty years. Now every time I see maraschino cherries at the grocery store, I throw a jar in my cart. They've become our unofficial Christmas cookie, the one that signals the holiday season has really begun.

Making These Ahead

The dough freezes beautifully, so I often double the recipe and stash half for later. Just scoop the balls, freeze them on a tray, then transfer to a bag. Bake from frozen, adding maybe 2 minutes to the time.

Dipping In Chocolate

Sometimes I'll melt good white chocolate and dip half of each cooled cookie in it. Let them set on wax paper and suddenly these become impressive gift quality treats. The white chocolate really leans into the festive vibe.

Storage Secrets

These actually improve after a day or two as the cherry flavor melds with the butter. Store them in a tin with parchment paper between layers.

• They'll stay fresh for at least a week at room temperature
• Freeze undipped cookies for up to three months
• Layer them between wax paper if you're stacking

Save

There's something deeply satisfying about how simple ingredients become something so special. Happy baking, and may your kitchen smell like butter and almond all season long.

Recipe Questions & Answers

→ Can I freeze the dough?

Yes, scoop the dough into balls and freeze on a baking sheet before transferring to a container. Bake from frozen, adding 2-3 minutes to the baking time.

→ Why must I dry the cherries?

Excess moisture from the cherries can make the dough soggy and affect baking. Pat them thoroughly with paper towels before chopping and folding into the dough.

→ Can I use fresh cherries instead?

Fresh cherries contain too much moisture for shortbread dough. If you prefer natural alternatives, try dried tart cherries rehydrated briefly in cherry liqueur or vanilla extract.

→ How do I know when they're done?

The edges should appear set and slightly golden while the centers remain pale. The bottoms will be light golden brown. They'll firm up as they cool on the baking sheet.

→ Can I make these without almond extract?

Absolutely. Replace the almond extract with an additional teaspoon of vanilla extract for a classic vanilla flavor, or try coconut extract for a tropical twist.