Hidden Cherry Shortbread Cookies Food

HIDDEN CHERRY SHORTBREAD COOKIES

Steps:

• Preheat oven to 350 degrees.
• Line a baking sheet with parchment paper or spray with non-stick cooking spray.
• Start by softening your butter in a microwave safe bowl in the microwave, this typically takes 15-20 seconds.
• Then, move the butter to a large mixing bowl and whip it with a whisk for about 5 minutes. You can also use a Kitchen Aid mixer or a handheld electric mixer for this step too. The butter is whipped adequately when it looks more like whipped cream.
• Next, lay about 20-25 maraschino cherries out on a napkin to dry. I gently pressed another napkin on top to absorb additional moisture.
• After the butter is whipped well, add the sugar, almond extract, cornstarch and the flour and whisk well to combine. Continue to mix on high for 3-4additional minutes.
• If you have a 1 TBSP cookie scoop, using it makes this process very easy. Shortbread dough is very soft and buttery, so it is actually pretty difficult to shape by itself.
• Using your cookie scoop, scoop out the dough and level it off using the side of the bowl.
• Then, stick your thumb into the center of the scoop of leveled dough.
• After that, put a cherry inside the thumbprint and gently press down.
• Using the dough that has collected on the sides, cover the top of the cherry.
• Push the lever to eject the cookie out of the scoop and into your hand, round out the cookie dough into balls.
• Place each ball of dough onto your prepared baking sheet about 1-2"apart.
• Repeat process until all cookie dough is used.
• Put the cookies in the preheated oven and bake for 12-14 minutes, until the bottom of the cookies begin to lightly brown.
• Once baking is complete, remove from the oven and let them sit for a few minutes to cool down on the pan. Shortbread cookies are soft and fragile even after baking, so if you try to move them too soon, they might crack or fall apart.
• In a small bowl, whisk together the powdered sugar, melted butter, and the maraschino cherry juice.
• Then, put a plastic baggie over the top of a cup and scrape the icing into the baggie.
• Proceed to cut a small piece off the corner from the baggie and drizzle over the top of each cookie.
• Serve and enjoy!

CHOCOLATE CHERRY SHORTBREAD COOKIES

Steps:

• In a medium bowl, whisk together the flour, cocoa powder, pink pepper and salt. Set aside.
• Place the butter and 1/3 cup sugar in a large bowl and beat with an electric mixer until light pale and fluffy, about 2 minutes. Add the egg yolks and beat for an additional minute. In two additions, add the flour mixture, beating on low speed until just combined between additions. Pulse in the dried cherries and chocolate chips.
• Place a piece of plastic wrap on a clean, dry surface. Transfer the cookie dough to the plastic wrap, form into a 2-inch-wide log, and wrap tightly. Refrigerate for at least 1 hour.
• Preheat the oven to 350 degrees F.
• Using a sharp, thin knife, cut the log into 1/3-inch-thick rounds. Set the cookies on an ungreased baking sheet, spaced 1 inch apart, and sprinkle evenly with the remaining 2 teaspoons sugar.
• Bake until just set, 25 minutes. Cool the cookies completely on the baking sheet before removing to a wire rack.

CHRISTMAS MARASCHINO CHERRY SHORTBREAD COOKIES RECIPE - (4/5)

Steps:

• Mix flour and salt, set aside. Cream 1 cup unsalted softened butter with 1/2 cup powdered sugar, mix in vanilla. Add flour and salt mixture and mix until it starts forming larger clumps. Mix in chocolate chips and maraschino cherries. Form the dough into the log and press it well or it will crumble when you slice the cookies (the log should be about 2 inch thick) Wrap it in the plastic wrap and chill in the fridge for at least 1-2 hour. Preheat the oven to 325°F and line baking sheet with parchment paper. Cut the log into 1/4 or 1/3 inch thick slices (if the slices crumbles, press it back together with your hands) and place them onto baking sheet with one inch of space between. Bake the cookies 10- 15 minutes (until they just start to turn lightly golden brown on top) Let them cool for 5 minutes on a baking sheet before transfer them to a rack to cool completely.

BURIED CHERRY COOKIES

Steps:

• Preheat oven to 350.
• Drain cherries, reserving juice. Halve any large cherries.
• In a medium mixing bowl beat butter with an electric mixer, on medium to high speed, for 30 seconds.
• Add the sugar, baking powder, baking soda, and 1/4 teaspoon of salt. Beat until combined, scraping sides of bowl.
• Beat in egg and vanilla until combined.
• Beat in cocoa powder, and as much of the flour as you can with mixer.
• Stir in remaining flour using a wooden spoon.
• Shape dough into 1" balls.
• Place balls about 2" apart on an ungreased cookie sheet.
• Press your thumb into the center of each ball. Place a cherry in each center.
• For Frosting:.
• In a small saucepan combine chocolate pieces and sweetened condensed milk.
• Cook and stir, over low heat, until chocolate is melted.
• Stir in 4 teaspoons reserved cherry juice.
• Spoon 1 teaspoon frosting over each cherry, spreading to cover (frosting may be thinned with additional cherry juice, if necessary).
• Bake for 10 minutes, or until edges are firm. Cool 1 minute on cookie sheet.
• Transfer to a wire rack, and let cool.
• Note:
• For best results DO NOT substitute imitation chocolate pieces.

CHERRY SHORTBREAD COOKIE

Steps:

• Preheat oven to 350 degrees.
• Line a baking sheet with parchment paper or spray with non-stick cooking spray.
• Start by softening your butter in a microwave safe bowl in the microwave, this typically takes 15-20 seconds.
• Then, move the butter to a large mixing bowl and whip it with a whisk for about 5 minutes. You can also use a Kitchen Aid mixer or a handheld electric mixer for this step too. The butter is whipped adequately when it looks more like whipped cream.
• Next, lay about 20-25 maraschino cherries out on a napkin to dry. I gently pressed another napkin on top to absorb additional moisture.
• After the butter is whipped well, add the sugar, almond extract, cornstarch and the flour and whisk well to combine. Continue to mix on high for 3-4 additional minutes.
• If you have a 1 TBSP cookie scoop, using it makes this process very easy. Shortbread dough is very soft and buttery, so it is actually pretty difficult to shape by itself.
• Using your cookie scoop, scoop out the dough and level it off using the side of the bowl.
• Then, stick your thumb into the center of the scoop of leveled dough.
• After that, put a cherry inside the thumbprint and gently press down.
• Using the dough that has collected on the sides, cover the top of the cherry.
• Push the lever to eject the cookie out of the scoop and into your hand, round out the cookie dough into balls.
• Place each ball of dough onto your prepared baking sheet about 1-2" apart.
• Repeat process until all cookie dough is used.
• Put the cookies in the preheated oven and bake for 12-14 minutes, until the bottom of the cookies begin to lightly brown.
• Once baking is complete, remove from the oven and let them sit for a few minutes to cool down on the pan. Shortbread cookies are soft and fragile even after baking, so if you try to move them too soon, they might crack or fall apart.
• In a small bowl, whisk together the powdered sugar, melted butter, and the maraschino cherry juice.
• Then, put a plastic baggie over the top of a cup and scrape the icing into the baggie.
• Proceed to cut a small piece off the corner from the baggie and drizzle over the top of each cookie.
• If you do not want to add the cherry surprise center that is ok too! Follow all the same instructions until you get to the cherry center and jump to the instructions below.
• Once the cookie dough is completely mixed, drop the cookie dough onto a piece of plastic wrap or wax paper.
• Using the plastic wrap, gently form the dough into a cookie log if you will. The dough will shape easily- I like mine at about a 1.5" thick.
• Then, place the cookie log into the freezer for 5-10 minutes. You do not want it frozen solid, you just want it cold enough so that you can slice.
• After it is chilled, unwrap the cookie log and use a sharp, thin knife to slice the dough into rounds.
• Proceed to place them out on a cookie sheet and bake for 12-14 minutes.

CHERRY SHORTBREAD COOKIES

Steps:

• Preheat oven to 300 degrees F (150 degrees C). Line a cookie sheet with parchment paper.
• Using a food processor, mix the flour, butter, sugar and salt for 20 seconds.
• Add the cherries and pulse until chopped (about 20 seconds).
• Turn out the mixture onto a work surface and gather into a smooth, compact ball.
• On a lightly floured surface, form the dough into a 7 by 9 inch rectangle, about 1/4 inch thick.
• Cut into 12 rectangles. Prick each cookie 3 times with a fork.
• Using a metal spatula, place the cookies about 1 inch apart on the prepared cookie sheet and refrigerate for 20 minutes.
• Bake until light golden brown (30 minutes).
• Let cool for 10 minutes before transferring to a rack to cool completely and sprinkle with sugar.

SOUR CHERRY SHORTBREAD COOKIES

Steps:

• In large bowl, combine brown sugar, cornstarch, flour and salt; stir well.
• Add butter and mix with electric mixer on low speed until the mixture is coarse and crumbly.
• Add cherries and vanilla and mix until the cherries are evenly distributed, 20 to 30 seconds.
• Scrape half of dough from bowl onto a sheet of parchment paper and roll the dough out ¼ inch thick. Lift parchment paper onto a rimmed baking sheet and cover with plastic wrap. Repeat with remaining piece of dough.
• Chill both baking sheets in the refrigerator for at least 1 hour.
• Preheat oven to 325°F Remove baking sheets from the refrigerator. Using a sharp knife or cookie cutter, cut the dough into 2-inch rounds (or shape of your choice).
• Place cookies on baking sheets. Keep cookies refrigerated until ready to bake.
• Bake cookies, one sheet at a time, on center rack of oven for 20 to 25 minutes each.
• Cool on the baking sheet for at least 20 minutes, then dust with confectioners' sugar.

CHERRY CHOCOLATE SHORTBREAD COOKIES

Steps:

• Mix butter, sugar and almond extract throughly using an electric mixer. Gradually blend in flour and corn starch. Add cherries and chocolate.
• Form into 1"-inch balls and place on ungreased baking sheets. Pour sugar on a small plate; dip bottom of drinking glass in sugar and gently press down on each cookie to flatten.
• Bake in a preheated 300 oven for 20-30 minutes, or until bottoms begin to brown.
• Cool 5 minutes; remove to a wire rack to cool completely.
• Drizzle by placing 2-ounces chocolate and shortening in a small resealable plastic freezer bag. Microwave on HIGH for about 30 seconds, until chocolate is melted. Snip off the corner and drizzle over cookies.