Valentine‘s Maraschino Cherry Shortbread Cookies.. Heart shaped cookies for all of you who are in love. If you love Valentine‘s Day and plan to make a surprise for your loved one, I give you these fantastic cookies.
Valentine‘s Maraschino Cherry Shortbread Cookies
Shortbread hearts with Maraschino cherry and white chocolate simply melt in your mouth. They are easy to make and yet so effective that they will make your Valentine‘s Day memorable.
The shape of heart and red Maraschino cherry as symbols of love are great Valentine‘s combination. Prepare them a day earlier, they are more delicious that way.
Check out the rest of our Valentine‘s recipes – Valentine‘s Raspberry Chocolate Truffles, No Bake Chocolate Peanut Butter Mini Cheesecake and No Bake Layered Chocolate Mini Cheesecake.
What do you need to make this Valantine’s Maraschino Cherry Shortbread Cookies?
- 20-22 Maraschino Cherry
- 1 cup all purpose flour
- ⅔ cup + 1 tbsp. unsalted butter, softened
- ½ cup powdered sugar
- ½ cup cornstarch
- ½ tsp lemon juice
- Pinch of salt
- 2 ounces White Chocolate
- few drops oil
Valentine‘s Maraschino Cherry Shortbread Cookies
How to make Valentine’s Maraschino Cherry Shortbread Cookies?
- In a medium sized dish combine flour, powdered sugar, corn starch and salt.
- Add softened butter and lemon juice and mix using electric hand mixer for 3-4 minutes, at minimum speed, and for one minute at medium speed.
- Knead the dough with your hands and shape it as a ball. Wrap it in a plastic foil and let it chill in the fridge for an hour.
- Line baking pan with parchment paper and set aside.
- Preheat the oven at 300 F. Take the dough out of the fridge and knead some more to soften. Shape it as a ball and roll to get 0.25 inch thickness.
- Cut the dough using heart – shaped cookie cutters (2 – 2.25 inch). Place them in the parchment lined baking pan.
- Put Maraschino cherry in the middle of each cookie and press a bit. The spacing between the cookies should be minimum 1.5 inch. Bake for 15 min.
- Leave them in a baking pan for a couple of minutes and then put them on a wire rack to cool completely.
- Melt chocolate according to the instructions given on the package and add a few drops of oil.
- Drizzle with melted chocolate over the cooled cookies.
- Prepare the cookies one day earlier, for better melt in your mouth taste.
Valentine‘s Maraschino Cherry Shortbread Cookies
Make your Valentine‘s Day a day to enjoy with your loved one. Valentine‘s Maraschino Cherry Shortbread Hearts are perfect homemade gift and that‘s something money can‘t buy.
So, take some time and show your loved one how much you care. Let your every day be Valentine‘s Day – VALENTINES DAY RECIPES. Enjoy love!
Valentine‘s Maraschino Cherry Shortbread Cookies
Valentine‘s Maraschino Cherry Shortbread Cookies
Heart - shaped cookies for all of you who are in love. If you love Valentine‘s Day and plan to make a surprise for your loved one – I give you these fantastic Maraschino Cherry Shortbread Cookies
Ingredients
- 20-22 Maraschino Cherry
- 1 cup all purpose flour
- 2/3 cup + 1 tbsp unsalted butter, softened
- 1/2 cup powdered sugar
- 1/2 cup cornstarch
- 1/2 tsp lemon juice
- Pinch of salt
- 2 ounces White Chocolate
- few drops oil
Instructions
- In a medium sized dish combine flour, powdered sugar, corn starch and salt.
- Add softened butter and lemon juice and mix using electric hand mixer for 3-4 minutes, at minimum speed, and for one minute at medium speed.
- Knead the dough with your hands and shape it as a ball. Wrap it in a plastic foil and let it chill in the fridge for an hour.
- Line baking pan with parchment paper and set aside.
- Preheat the oven at 300 F. Take the dough out of the fridge and knead some more to soften. Shape it as a ball and roll to get 0.25 inch thickness.
- Cut the dough using heart - shaped cookie cutters (2 - 2.25 inch). Place them in the parchment lined baking pan.
- Put Maraschino cherry in the middle of each cookie and press a bit. The spacing between the cookies should be minimum 1.5 inch. Bake for 15 min.
- Leave them in a baking pan for a couple of minutes and then put them on a wire rack to cool completely.
- Melt chocolate according to the instructions given on the package and add a few drops of oil.
- Drizzle with melted chocolate over the cooled cookies.
- Prepare the cookies one day earlier, for better melt in your mouth taste.
Notes
Store at a room temperature for 4-5 days.
Nutrition Information:
Yield: 21 Serving Size: 1Amount Per Serving:Calories: 77Total Fat: 2gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 2mgSodium: 9mgCarbohydrates: 14gFiber: 0gSugar: 6gProtein: 1g
Sally
Tuesday 30th of April 2024
I’m confused. What oil are you using?
Dragana
Wednesday 1st of May 2024
Vegetable oil, Sally.
Dragana
Mary
Thursday 6th of February 2020
Can glacé cherries be used instead of maraschino? I drained the maraschino cherries, but still found the juice leaked. Any recommendations?
Dragana
Thursday 6th of February 2020
Yes Mary, you can try. Regards.
Jill
Sunday 4th of February 2018
Thanks for this recipe! They turned out exactly like the picture and taste awesome. I used a fluted edged heart cutter which worked out great!
Dragana
Sunday 4th of February 2018
Thank YOU, Jill ? I'm so glad that you enjoyed it! Regards, Dragana
Cherie
Monday 13th of February 2017
I was surprised by the item 1/2 c ornstarch. Why so much? What does that much cornstarch do in terms of texture and flavor?
Dragana
Wednesday 15th of February 2017
Hi Cherie. Thanks for stopping by ? Cornstarch replaces part of the quantities of flour, for a finer structure of the cookies. Regards, Dragana
Fab
Sunday 12th of February 2017
What do you mean by 2/3 cup + 1tbsp
Dragana
Sunday 12th of February 2017
Hi Fab, thanks for stopping by. It's close to 3/4 cup of unsalted butter. Regards, Dragana