I have been making these melt-in-your mouth shortbread cookies for over 40 years. The are so easy and simple to make. Instead of the cherries, you can use sprinkles, half an almond or half a cashew on top of cookies before baking. A thumbprint in the cookie, filled with your choice of jam is also very tasty!
Preheat oven to 180 degrees C. Line cookie sheets with baking paper.
In a mixing bowl, using an electric mixer, combine butter, flour, icing sugar and vanilla essence until mixture is a smooth cosistency.
Spoon dough onto lined cookie sheets by teaspoonfuls or tablespoonfuls, spacing about 5cm apart.
Cut maraschino cherries in half and place one piece in the middle of each cookie, alternating with red and green cherries.
Bake in preheated oven on the middle rack for 12 to 15 minutes or until bottom of cookies are lightly browned. DO NOT OVERBAKE.
Remove from oven and let cool on cookie sheets for about 5 minutes, then transfer to wire racks to finish cooling completely. Store in a container with a lid and separate each layer with wax paper or baking paper.
This recipe was edited by Allrecipes.com.au staff, to include measures and ingredients more familiar to Australian and New Zealand home cooks.
Used different ingredients.
I had no maraschino cherries, so i diced up some strawberries and mixed them into some strawberry jam. I made a dint in the cookies so that the jam mixture would stay in the middle. Yum! - 08 Jul 2010
So fantastically easy to make and quick. So yummy as well. All 24 biscuits were gone in half an hour of them cooling down!! I done half with Jam and half without. Great to quickly whip up if you have visitors coming at short notice. Thanks for a great recipe! - 04 Mar 2011