white chocolate cherry shortbread
These are great little jewels. I made these for a cookie swap last year, and they were a huge hit. If you like shortbread cookies, you will love these. The cherries and white chocolate go so well together. Enjoy!
prep time
cook time
20 Min
method
---
yield
55-60 cookies
Ingredients
- 1/2 cup maraschino cherries, drained and finely chopped
- 2 1/2 cups all purpose flour
- 1/2 cup sugar
- 1 cup butter, cold
- 12 ounces white chocolate baking squares, finely chopped
- 1/2 teaspoon almond extract
- 2 - drops red food coloring
- 2 teaspoons shortening
- - white spinkles or red edible glitter
How To Make white chocolate cherry shortbread
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Step 1Preheat oven to 325 degrees. I like to spread the cherries on paper towels to drain.
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Step 2In a large bowl, combine flour and sugar. Using a pastry blender, cut in the butter until mixture resembles fine crumbs. Stir in drained cherries and 4 ounces (2/3 cup) of the chopped chocolate. Stir in almond extract and, if desired, food coloring. Knead mixture until it forms a smooth ball.
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Step 3Shape 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.
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Step 4Bake 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.
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Step 5In 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. If desired, roll dipped edge in nonpareils and/or edible glitter. Place cookies on waxed paper until chocolate is set. Makes about 55-60.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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