Cherry Chocolate Shortbread Cookies
Indulge in the irresistible combination of buttery richness and fruity decadence with these Cherry Chocolate Shortbread Cookies. Perfectly crisp and tender, these cookies boast a melt-in-your-mouth texture complemented by bursts of tangy dried cherries and decadent dark chocolate chunks. Made with simple pantry ingredients like unsalted butter, all-purpose flour, and a hint of vanilla, this recipe comes together effortlessly, requiring just 20 minutes of prep time. The slice-and-bake method ensures every cookie is evenly shaped, making them as visually stunning as they are delicious. Whether you're treating yourself or baking for a crowd, these cookies make a delightful addition to any dessert table—and they stay fresh for up to a week in an airtight container. Pair them with a cup of coffee or tea for a luxurious snack that’s sure to impress!
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Ingredients
- 226 grams Unsalted butter
- 100 grams Granulated sugar
- 1 teaspoon Vanilla extract
- 260 grams All-purpose flour
- 0.25 teaspoons Salt
- 100 grams Dried cherries
- 100 grams Dark chocolate chunks
Directions
Step 1
In a large mixing bowl, cream the unsalted butter and granulated sugar together until light and fluffy, about 2-3 minutes.
Step 2
Mix in the vanilla extract until well combined.
Step 3
In a separate bowl, whisk together the all-purpose flour and salt.
Step 4
Gradually add the flour mixture to the butter and sugar mixture, mixing just until the dough comes together.
Step 5
Fold in the dried cherries and dark chocolate chunks until evenly dispersed throughout the dough.
Step 6
Shape the dough into a log approximately 2 inches in diameter. Wrap it tightly in plastic wrap and chill in the refrigerator for at least 1 hour or until firm.
Step 7
Preheat your oven to 160°C (325°F) and line two baking sheets with parchment paper.
Step 8
Unwrap the chilled dough and slice into 1/4-inch thick rounds. Place the rounds about 1 inch apart on the prepared baking sheets.
Step 9
Bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden. Do not overbake.
Step 10
Allow the cookies to cool on the baking sheets for 5 minutes, then transfer them to a wire rack to cool completely.
Step 11
Store the cookies in an airtight container at room temperature for up to 1 week.
Nutrition Facts
| Serving size | (791.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3661.9 |
| Total Fat 227.3g | 0% |
| Saturated Fat 132.4g | 0% |
| Cholesterol 500.4mg | 0% |
| Sodium 650.8mg | 0% |
| Total Carbohydrate 390.9g | 0% |
| Dietary Fiber 14.1g | 0% |
| Total Sugars 179.1g | |
| Protein 33.4g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 197.4mg | 0% |
| Iron 24.3mg | 0% |
| Potassium 1121.1mg | 0% |
Source of Calories