These are classic whipped shortbread cookies with a maraschino cherry in the center of every cookie. These buttery shortbread cookies are always a hit.
Course Dessert, Snack
Cuisine Scottish
Keyword cherry whipped shortbread cookies, no chill shortbread cookies, whipped shortbread cookies
Preheat oven to 350°F/177°C. Line two baking sheets with parchment paper or silicone baking sheets. Set aside.
In a large mixing bowl, using a hand mixer or use a standing mixer with paddle attachments, beat the butter and sugar until light and creamy, about 2 minutes.
Use a cookie scoop to portion out the dough on the prepared cookie sheets, about 1" apart.
Use an inverted teaspoon to press down on the cookies, flattening them and making a small dip in the center of each cookie.
Press a maraschino cherry securely into the indent on each shortbread.
Bake for 12-15 minutes until lightly golden brown.
Cool on the cookie sheet for about 15 minutes.
Notes
Be sure to check Expert Tips and FAQs above with important tips and questions that can help make a delicious recipe.Note 1: In lieu of parchment paper, Silpats can be used to line the baking pans.Storage: The cookies can be kept in an airtight covered container on your counter for about 4-5 days.If you refrigerate the cookies in an airtight covered container, they can keep 7-8 days.Freezing - These are an easy cookie recipe to make ahead and freeze for up to 3 months. Remove from the refrigerator and allow them to defrost in the refrigerator until thawed.
I am not a registered dietician, I do my best to provide the most accurate nutritional values. Any nutritional data I provide is an approximation. Actual dietary information can vary based on ingredients and portion sizes.