I have been thinking about a dessert for Valentine’s Day. Something easy and not too time-consuming. Delicious, and of course it must have chocolate. It just wouldn’t be Valentine’s Day without chocolate! :)
I really like shortbread for its buttery richness and slightly flaky texture. However, I didn’t want plain shortbread. Nope. If it’s for Valentine’s Day, there has to be red in it. Maraschino cherries! A nice burst of color and flavor. And mini chocolate chips are the chocolate element! What? I mentioned before that I must have chocolate! (Valentine’s Day is just an excuse. Just like Monday, Tuesday, Wednesday…!!!) ;)
These would be a cute treat to make and tuck into a loved ones lunch-bag, briefcase, backpack, or purse. Just a small reminder of how much you love them (your loved ones- not the shortbread. Though I know you will love the shortbread too!)! Of course you had better eat a few yourself. Why? You love yourself, right? RIGHT! :)
Cherry Chocolate Shortbread
Makes: a 15×10 inch pan
Prep time: 15 minutes Bake time: 15-20 minutes
3/4 cup butter (1 1/2 sticks), softened
1 cup powdered sugar
1/2 cup chopped maraschino cherries
2 tablespoons maraschino cherry juice
1/4 teaspoon salt
3 tablespoons cornstarch
1 1/2 cups flour, sifted
1/3 cup mini chocolate chips
Preheat oven to 350 degrees.
In a large mixing bowl, cream together the butter and powdered sugar. Stir in the maraschino cherries and juice. Add in the salt and cornstarch, mixing well. Stir in the flour until just combined. Add in the mini chocolate chips.
Spoon dough onto a non-greased 15×10 inch pan (a 13×9 inch pan works well here also). Distribute and smooth the dough evenly. Note: if the dough is a little sticky, you can sprinkle on some extra powdered sugar in order to smooth the dough. Bake for 15 to 20 minutes, or until edges or lightly browned and the center is set. Remove from oven and let cool for 5 minutes. After 5 minutes, cut the shortbread into desired pieces, then let cool completely. After it is completely cooled, remove shortbread from the pan. Enjoy!
The next picture is of the shortbread dough. I took it with the flash on, just so you could see that the dough is pink (and not just a bad reflection off the orange mixing bowl!).
Note: You will have enough dough for the whole 15×10 inch pan. Mine was a little short because I decided to use some of the dough in my heart-shaped cookie mold also.
Made with love, not calories!
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