Dark Chocolate Cherry Shortbread Cookies
Prep Time
20 mins
Cook Time
14 mins
Chill Time
1 hr
These easy slice and bake cookies are studded with rich dark chocolate chips and cherries!
Course:
Dessert
Cuisine:
American
Keyword:
chocolate shortbread cookie recipe, slice and bake cookies
Servings: 30 cookies
Ingredients
- 2 cups salted butter room temperature
- 1 ½ cups powdered sugar
- 4 cups all-purpose flour
- ¼ cup corn starch
- ½ cup candied cherries cut into small pieces
- 1 cup dark chocolate chips
Instructions
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In a large bowl, cream together the butter and powdered sugar.
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Sift together the flour and the corn starch. Gradually add it into the butter mixture stirring until a soft dough is formed. It will take a bit of work to incorporate all the flour mixture and it may seem a bit crumbly.
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Add in the cherries and chocolate chips.
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Use your hands to mould the dough into a ball.
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Split the dough ball into 2 equal portions.
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On a lightly floured surface roll each of the dough portions into a log about 2 ¼ inches in diameter. Wrap them in parchment paper or plastic wrap and refrigerate for at least 1 hour.
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When read to bake, line a cookie sheet with parchment paper and preheat the oven to 325F.
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Use a sharp knife to cut the rolls into ½ inch slices.
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Place the cookie slices on the prepared baking sheet about 1 inch apart.
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Bake for 12-14 minutes, until the cookies are just beginning to brown around the edges.
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Transfer cookies to a wire rack to cool.
Recipe Notes
The rolls of dough can be kept in the refrigerator for up to a week, wrapped in parchment paper or plastic wrap, before baking.
The rolls of dough can be frozen and kept in the freezer for up to 3 months. Place the parchment paper or plastic wrapped dough log into a plastic freezer bag before placing in the freezer. When ready to bake allow the dough log to sit at room temperature for about 10 minutes before slicing.
Keep the baked cookies in a sealed air tight container at room temperature.