For the first time today, Christmas, I made a shortbread cookie! I was super excited to try a different kind of cookie and really enjoy it, but lo, no Christmas miracle in my house, lol! I live in a high altitude state, so I know that affects baking, but normally that means add more flour and I know better than to do that in a shortbread cookie. The recipe I had said to put the oven on 350 degrees and cook for 10-15 mins when they start turning brown. I ended up cooking them for close to 20-25 mins, depending on the batch. Even then, the center on some of them were still pretty soft. I made to sure make them pretty flat, thin, and round and that helped a little, but not by much. After I pulled them out of the oven and they cooled down, it helped, but still a bit soft in the center. Here's the recipe: Chocolate and Maraschino Cherry Shortbread Cookies from Closet Cooking Shortbread filled with maraschino cherries and chocolate and optionally drizzled with or dipped in more chocolate. Servings: makes 24+ cookies Prep Time: 10 minutes Chill Time: 1 hour Cook Time: 15 minutes Total Time: 1 hour 25 minutes Ingredients 1 cup (2 sticks) unsalted butter, room temperature 1/2 cup confectioners sugar 2 cups all-purpose flour 1/2 teaspoon salt 1 cup maraschino cherries, chopped 1/2 cup white and/or dark chocolate chips 1/2 tablespoon vanilla extract 8 ounces white and/or dark chocolate, chopped (optional) Directions Cream the butter and the sugar. Mix the flour and the salt. Mix the dry ingredients into the wet until it starts forming larger clumps. Mix in the maraschino cherries, white chocolate and vanilla extract. Form the dough into the shape that you want, wrap it in plastic and let it chill in the fridge for at least an hour. (I did a rectangular log but you could also do a circular log.) Cut the log into 1/4 inch thick slices and place them on a parchment lined baking pan with one inch of space between them. Bake in a preheated 325F oven until they just start to turn lightly golden brown on top, about 10-15 minutes. Let cool completely. Melt the chocolate in a double boiler. (optional) Dip the cookies into the chocolate and place on a sheet of parchment paper and let cool until the chocolate sets. (optional) He said to not add the juice, but I wouldn't think that would necessarily affect the cookie. Hopefully someone can help me!