White-chocolate Cherry Shortbread Recipe

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White-Chocolate Cherry Shortbread

Annelise Friedman

By
@Annelise_Friedman

Perfect festive recipe for the holiday cookie exchange!


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Rating:

Serves:

55

Prep:

10 Min

Cook:

25 Min

Method:

Bake

Ingredients

1/2 c
maraschino cherries, drained and finely chopped
2 1/2 c
flour
1/2 c
sugar
1 c
cold butter
12 oz
white chocolate baking squares, finely chopped
1/2 tsp
almond extract
2 tsp
shortening

OPTIONAL

2 dash(es)
red food coloring (optional)
white nonpareils and/or red edible glitter

Directions Step-By-Step

1
Preheat oven to 325 degrees F. Spread cherries on paper towels to drain well.
2
In a large bowl, combine flour and sugar. Using a pastry blender, cut in the butter until mixture resembles fine crumbs.
3
Stir in drained cherries and 4 ounces (2/3 cup) of the chopped chocolate. Stir in almond extract and, if desired, food coloring.
4
Knead mixture until it forms a smooth ball.
Shape dough into 3/4-inch balls. Place balls 2 inches apart on an ungreased cookie sheet. Using the bottom of a drinking glass dipped in sugar, flatten balls to 1-1/2-inch rounds.
5
Bake in preheated oven for 10 to 12 minutes or until centers are set. Cool for 1 minute on cookie sheet. Transfer cookies to a wire rack and let cool.
6
In a small saucepan, combine remaining 8 ounces white chocolate and the shortening. Cook and stir over low heat until melted. Dip half of each cookie into chocolate, allowing excess to drip off.
7
If desired, roll dipped edge in nonpareils and/or edible glitter. Place cookies on parchment or waxed paper until chocolate is set.

About this Recipe