CHERRY CHOCOLATE CHIP SHORTBREAD COOKIES

 If you like shortbread, but think it is difficult to make, you need to check out this recipe for Cherry Chocolate Shortbread Cookies. The dough doesn't need to be refrigerated so making them is easier. You also can use a cookie scoop to form the balls that start these cookies. The hardest part for me was to flatten them with a fork like you do when you make peanut butter cookies. The dough wanted to stick so I dipped the fork in a little bit of flour. Flour worked a little better than sugar, my other choice. 

They make such an attractive cookie, also, and with the shortbread taste with the added taste of maraschino cherries and mini chocolate chips. Wow! How could they not taste delicious!

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CHERRY CHOCOLATE CHIP SHORTBREAD COOKIES

1       cup salted butter, softened

1/2    cup powdered sugar

1-1/2 cups flour

1/2    cup corn starch

1       cup chopped maraschino cherries (about an 8 -oz jar)

1/2    cup mini chocolate chips

Preheat the oven to 375 degrees F.  I lined the cookie sheets with parchment paper.

Soften or bring the butter to room temperature and place it with the powdered sugar in a mixing bowl and beat using an electric mixer until the mixture is creamy and smooth. Scrape the sides of the bowl as needed.

Add the flour and cornstarch to the mixture.

Continue mixing with the electric mixer until a sticky dough forms. (Start with the mixer on lowest speed and increase the speed once most of the flour is wet.)

Add in the chopped cherries and mini chocolate chips and

mix until all ingredients are mixed up.

Using a tablespoon cookie scoop to measure out dough, place balls about 2 inches apart on the cookie sheet.

Flatten the balls using a fork. Dip fork in flour or sugar to keep it from sticking to the dough.

Bake the cookies about 7 to 9 minutes until tops are dry, not shiny or wet.

Remove the cookies to another piece of parchment paper to cool.