I found this recipe for Chocolate Maraschino Cherry Shortbread Cookies over at Closet Cooking and thought I had to try it in the Easy Roller!
Ingredients
- 1 cup (2 sticks) unsalted butter, room temperature
- 1/2 cup confectioners sugar
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1 cup maraschino cherries, chopped and patted dry
- 1/2 cup white and/or dark chocolate chips
- 1/2 tablespoon vanilla extract
- 8 ounces white and/or dark chocolate, chopped (optional)
Directions
Cream the butter and sugar.
Then add the salt, flour, and vanilla.
Mix in the maraschino cherries, white chocolate
Bake in a preheated 325F/170C oven until they just start to turn lightly golden brown on top, about 10-15 minutes.
Let cool completely.
Melt the chocolate in a double boiler. (optional)
Dip the cookies into the chocolate and place on a sheet of parchment paper and let cool until the chocolate sets. (optional)
Assemble the frame and turn dough out into the frame. Place another sheet of wax paper over top of the dough and with a rolling pin, roll it out flat. Then put the frame of dough into the refrigerator over night or until firm enough to roll. About 2 hours. Once they are firm Preheat oven to 350 degrees.
Next, place the dough into the Easy Roller to be cut, and then remove the strips of dough.
Replace 3 of the strips of dough horizontally on the bottom half of the Easy Roller, leaving a bit of space between each one.
Cover those 3 strips of dough with the lid and slide forward & back 2-3 times swiftly until they have rolled into balls. Repeat these steps until all the dough has been rolled into balls.
Transfer the chocolate maraschino cherry shortbread cookie dough to your baking sheets and flatten slightly. Then bake in preheated oven 13 – 14 minutes
Yum!! Thank you Closet Cooking for such a delicious cookie recipe! I love that I can roll these out in no time with the Easy Roller too! Maybe this holiday I will freeze some cookie balls so I can take a few out whenever the mood strikes me 🙂