Simple & Quick Cherry Chocolate Chip Shortbread Cookies

These delicious shortbread cookies
are pretty and so very simple to make❣

Ingredients:

3/4 cup unsalted butter, at room temperature

1 cup powdered sugar 

1/4 cup maraschino cherry juice

10 maraschino cherries, chopped

1/4 teaspoon pure almond extract

1/4 teaspoon pink Himalayan or sea salt

2 1/4 cups all purpose flour

3/4 cup mini semi sweet chocolate chips

Method:

Preheat an oven to 350*. Line a 9x14 baking pan with parchment paper that overlaps the sides. Set aside.

Place the butter into a large mixing bowl. Sift the powdered sugar over the butter. Beat, with an electric mixer, for two or three minutes, or until the mixture is light and creamy. Add the juice and cherries. Sift the flour and salt into the bowl. Beat on low until all of the ingredients are fully combined. Fold 1/4 of the chocolate chips into the dough.

Spread the dough evenly in the prepared pan. (As you are spreading the dough to all of the corners of the pan, repeatedly dip your fingers in flour to keep them from sticking to the dough.) Bake for 15 minutes. Remove from the oven an immediately use the parchment paper to lift the baked shortbread from the pan. Cut into 4 sections lengthwise. Then, cut into 10 one inch strips across the width of the baked shortbread. 

Place the remaining 1/2 cup of chocolate chips into a small microwave safe bowl or glass measuring cup. Heat for 30 seconds and stir. Repeat until the chocolate chips are melted and smooth. Place the melted chocolate in a pastry bag, or plastic sandwich bag. Cut off a small tip or corner of the bag and drizzle the chocolate over the tops of the cut shortbread cookies. 

Allow the chocolate drizzle to set. Store the cookies in airtight containers with sheets of waxed paper between each layer of cookies. Makes 40 cookies. (3 1/2 dozen)

Note: These cookies are perfect to serve or include in little gift bags for Valentine's Day, Baby & Bridal Showers, Tea Time, Mother's Day and more❣