It’s Christmas time !! Everyone prepares to welcome the month of December that has lots of gifts, fun and delicious sweets for us, it’s a great way to share your Christmas traditions with family and friends throughout the holiday season. Because traditionally I cook these cookies on this particular holiday.
These cookies are very tender, crumbly, aromatic and delicious. The combination of marachino cherry and chocolate also makes it really gorgeous to look at.
The peculiarity of these cookies is that they contain a large amount of butter. When you enter the oven, the butter is quickly softened and distributed before the biscuits are baked.
If there is a lot of butter and less flour, the cakes lose their shape.
Therefore, follow the instructions and carefully measure the number of ingredients. Also, use the dough right after the refrigerator to keep the butter from melting.
You can first bake 1-2 cookies per sample. Watch how it behaves in the oven and if you need – correct the situation by adding a little flour. To do this, wait for the dough to soften to room temperature.
Pour the flour, knead, make firewood and freeze again. Do not forget that you must use high-quality butter, and in no case replace it with margarine.
* Ingredients :
° 1 cup unsalted butter – room temperature
° 1/2 cup powdered sugar
° 1/2 tablespoon vanilla extract
° 2 cups all-purpose flour
° Salt 1/2 tsp
° 3/4 cup chopped marashino cherries (spread the cherries on a paper towel until well drained or you can use dried marashino cherries)
° 2/3 cup chocolate chips
* Instructions :
Mix the flour and salt and set aside.
Cream 1 cup unsalted soft butter with 12 cups powdered sugar, mix with vanilla.
Add the flour mixture and salt and mix until you start to form larger lumps.
Mix the chocolate chips and cherry marachino.
Roll the dough into the trunk and press it well, otherwise it will collapse when you cut the biscuit (the log should be about 2 inches thick). Wrapping it in plastic wrap also let it in Fridge for at least an hour to 2 h .
Preheat oven to 325 ° F and baking tray with parchment paper.
Cut the log into 1/4 or 1/3 inch thick slices (if the slices crumble, press them back with your hands) and place them on a baking sheet leaving an inch apart.
Bake the cookies for 10-15 minutes (until they start to turn a little golden brown on top)
Let them cool for 5 minutes on a baking tray before transferring them to a rack to cool completely.