Maraschino cherry chip shortbread cookies special

by Kathy Hamman Miller

Maraschino cherry chip shortbread cookies

To get ready – put two cups (four sticks of butter) in large mixing bowl and let set until it softens to room temperature. Open one 16-ounce jar of maraschino cherries and let drain, setting aside the juice. Chop the cherries and again set aside to finish draining.

Line your cookie sheets with parchment paper. When your butter is softened, cream until smooth, which takes about a minute. Gradually add the two cups of powdered sugar than stir in 2 1/2 teaspoons of pure vanilla, four drops of red food coloring, 1/2 teaspoon salt, and four tablespoons of the reserved cherry juice. Gradually add 4 1/2 cups of flour. The dough will be stiff.

Stir in the chopped cherries along with one 12-ounce bag of Nestle semi sweet chocolate real morsel chips.

Using a cookie scoop space cookies out and press down slightly on the scoops with a glass that dipped slightly in sugar (so it won’t stick) to flatten. Bake in a 350-degree oven for 15 to 17 minutes. Cool and enjoy!

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