Cherry Dark Chocolate Salted Shortbread Cookies
Michigan-inspired buttery shortbread cookies made with fresh cherries, dark chocolate, and a pinch of salt.
Equipment
- Stand mixer
- Plastic wrap
- Sharp knife
Ingredients
- 1 cup butter (two sticks) room temperature
- 1/2 cup confectioner's sugar plus 2 TBSP
- 1 tsp vanilla extract
- 1/2 tsp kosher salt
- 2 cups all-purpose flour
- 1/4 cup dark chocolate chunks chopped
- 1/4 cup fresh cherries pitted and chopped finely
Instructions
- In the bowl of your stand mixer, cream the butter and sugar together on medium speed for 2-3 minutes. Next, add in the vanilla extract.
- Gradually add in your dry ingredients--the salt first, then followed by the flour.
- Carefully stir in the chopped cherries and chocolate chunks. I recommend using a wooden spoon for this.
- Dump dough onto rolled out plastic wrap (or parchment paper), and then roll into a log shape. The length and width doesn't matter that much, as it just depends on how big you want your cookies to be.
- Chill the wrapped dough log for 1-2 hours in the fridge.
- Remove the dough from the fridge and slice into 1/2 inch slices with a sharp knife. Place on a baking sheet lined with parchment paper, about 2 inches apart. The cookies won't spread too much when baked.
- Bake at 350 degrees F for 12-14 minutes or until edges appear lightly golden brown.