Ingredients
Equipment
Method
Step-by-Step Instructions
- Drain and dry maraschino cherries, chop if preferred; set aside.
- Cream together softened unsalted butter and powdered sugar until light and fluffy, about 3-5 minutes.
- Gradually mix all-purpose flour, then fold in cherries and chocolate chips until combined.
- Shape dough into a cylindrical log, wrap in plastic wrap, and refrigerate for at least 2 hours.
- Preheat oven to 350°F (175°C). Slice dough into ¼-inch thick rounds and arrange on a baking sheet.
- Bake for 10-15 minutes, until edges are lightly golden. Cool on a wire rack.
Nutrition
Notes
Store cookies in an airtight container for up to 1 week. Refrigerate for up to 2 weeks, or freeze unbaked dough for up to 3 months.