As I was digging through my desk drawer looking for something, I came across a recipe for some cookies we made this past Christmas. They were melt-in-your-mouth delicious and simple to make, so I'm glad I saved the recipe.
Rather than hanging onto a dingy piece of paper, though, I'm going to post the recipe here so other people can enjoy its goodness and so I'll still have it safely stored for next Christmas.
Whipped Shortbread Cookies
Ingredients:
1 cup butter, softened
1 1/2 cups all-purpose flour
1/2 cup confectioners' sugar
1/4 cup red maraschino cherries, quartered
1/4 cup green maraschino cherries, quartered
*Note: We didn't have cherries on hand, so we topped our cookies with a drizzle of dark chocolate. Delish!
Directions:
Preheat oven to 375. In a large bowl, combine butter, flour and confectioners' sugar. With an electric mixer, beat for 10 minutes until light and fluffy. Spoon onto cookie sheets, spacing cookies 2 inches apart. Place a piece of maraschino cherry in the middle of each cookie, alternating between red and green.
Bake for 15-17 minutes or until the bottoms of the cookies are lightly browned. Remove from oven and let cool on cookie sheet for 5 minutes, then transfer cookies on to wire rack to cool.
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