Maraschino Cherry Shortbread cookies


▢2 cups all-purpose flour , I used gluten-free and organic, but regular flour works too.
▢½ tsp. salt
▢½ cup vegan butter , room temperature
▢½ cup coconut sugar
▢1 tsp. vanilla extract
▢¾ cup maraschino cherries, chopped
▢½ cup dark chocolate chips , dairy free if this recipe is vegan
▢¼ cup pistachios


Make the dough
In a bowl add the flour with salt , In a other large bowl cream the butter and sugar
Add vanilla and mix again.

Slowly add the flour and salt mixture to the large bowl and mix until a lumpy dough forms.

Stir in cherries, chocolate chips and pistachios.
Stir to combine.

Form the dough into a compact roll
You can make one long roll or 2 shorter ones.
Roll very tightly in plastic wrap and refrigerate at least an hour or overnight.
Bake the shortbread

Preheat oven to 325 F. Line baking sheet with parchment paper.

Unwrap the log and cut a 3/4-inch thick slice.
If the slices break, squeeze the dough with your hands.
Place them on a baking sheet.

Bake the shortbread for 10-15 minutes or until the underside turns light golden.
Let to cool for a few minutes and enjoy
You can store these biscuits in an airtight container for up to a week in the refrigerator.