Chocolate Cherry Shortbread Cookies
Melt in your mouth shortbread cookies with festive bursts of chocolate and dried cherries throughout!
Servings: 30 cookies
Ingredients
- 2 cups salted butter, softened
- 1 cup icing sugar
- 1 tsp real vanilla extract
- ½ cup cornstarch
- 3 cups all-purpose flour
- ½ cup mini chocolate chips
- ½ cup dried cherries, roughly chopped
Instructions
- Preheat oven to 350°. Line 2 baking sheets with parchment paper.
- In a large bowl, using a handheld mixer, cream butter, icing sugar, and vanilla until light and fluffy.
- Gradually beat in cornstarch and flour. Continue mixing for 10 minutes until very light and fluffy.
- Using a wooden spoon or rubber spatula, fold in mini chocolate chips and cranberries.
- Drop by heaping spoonful (approx. 3 level tbsp) onto parchment-lined baking sheets.
- Bake for 15 minutes, turning sheets halfway through, until bottoms are light brown. Allow to cool a few minutes before transferring to baking rack (cookies are delicate when warm).
Notes
Ensure baking sheet has cooled completely before placing more cookie dough on them. I set mine in the snow to make this quick haha!
Cookies may be stored in an airtight container for about a week. If they last that long :)
These cookies can be frozen for up to 3 months. Package them up carefully, though, they are delicate!