Quick Shortbread Cookies
These cookies will require almost no chewing at all, as they melt in your mouth. When they are done, store them in a container with a lid and separate each layer with wax paper. Enjoy shortbread cookies that will long be remembered.
Ingredients
- 1 cup(s) butter, softened
- 1 1/2 cup(s) all-purpose flour
- 1/2 cup(s) icing sugar
- 1/4 cup(s) red maraschino cherries
- 1/4 cup(s) green maraschino cherries
Instructions
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Preheat oven to 350 degrees.
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In a mixing bowl and using an electric mixer, combine butter, flour and icing sugar and mix until mixture is a smooth consistency.
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Prepare cookie sheets with parchment paper.
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Spoon out dough onto parchment lined cookie sheets by teaspoonfuls, spacing about 2 inches apart.
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Cut maraschino cherries into quarters and place one piece in the middle of each cookie, alternating with red and green cherries.
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Bake in preheated 350 degrees oven for 15 to 17 minutes or until bottom of cookies are lightly browned, do not over bake.
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Remove from oven and let cool on cookie sheet for about 5 minutes.
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Transfer onto wire racks to finish cooling.
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Ready in 35 min.
Nutrition
Calories: 2362.59kcalCarbohydrates: 149.22gProtein: 21.3gFat: 188.96gSaturated Fat: 117.65gCholesterol: 488.05mgSodium: 1477.11mgFiber: 5.07gSugar: 5.9g
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