Cherry Shortbread Cookies

Craving a delightful treat that combines the buttery richness of shortbread with the sweet burst of cherries? Look no further than these scrumptious Cherry Shortbread Cookies. Perfect for a cozy afternoon tea or as a thoughtful homemade gift, these cookies are sure to impress with their tender texture and irresistible flavor.

Title: Cherry Shortbread Cookies

Ingredients:
– 1 cup unsalted butter, softened
– 1/2 cup powdered sugar
– 1 teaspoon vanilla extract
– 2 cups all-purpose flour
– 1/4 teaspoon salt
– 1/2 cup dried cherries, chopped
– Additional powdered sugar for dusting (optional)

Instructions:
1. In a large mixing bowl, cream together the softened butter and powdered sugar until light and fluffy.
2. Add in the vanilla extract and mix until well combined.
3. Gradually stir in the flour and salt until a dough forms. Be careful not to overmix.
4. Gently fold in the chopped dried cherries until evenly distributed throughout the dough.
5. Shape the dough into a log about 2 inches in diameter. Wrap tightly in plastic wrap and chill in the refrigerator for at least 1 hour.
6. Preheat the oven to 350°F (180°C) and line a baking sheet with parchment paper.
7. Remove the chilled dough from the refrigerator and unwrap. Slice into rounds about 1/4-inch thick.
8. Place the cookie rounds on the prepared baking sheet, spacing them about 1 inch apart.
9. Bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden.
10. Allow the cookies to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
11. If desired, dust the cooled cookies with powdered sugar for a sweet finish.

These Cherry Shortbread Cookies are a delightful blend of simplicity and elegance, making them a perfect addition to your baking repertoire. Whether enjoyed with a cup of tea or shared with loved ones, these cookies are sure to bring joy with every bite. So, why not treat yourself to a batch of these delicious cookies and savor the homemade goodness they offer.