White-Chocolate Cherry Shortbread

White-chocolate Cherry Shortbread Recipe

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Annelise Friedman

By
@Annelise_Friedman

Perfect festive recipe for the holiday cookie exchange!

Rating:
☆☆☆☆☆ 0 votes
Serves:
55
Prep:
10 Min
Cook:
25 Min
Method:
Bake

Ingredients

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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

How to Make White-Chocolate Cherry Shortbread

Step-by-Step

  • 1Preheat oven to 325 degrees F. Spread cherries on paper towels to drain well.
  • 2In a large bowl, combine flour and sugar. Using a pastry blender, cut in the butter until mixture resembles fine crumbs.
  • 3Stir in drained cherries and 4 ounces (2/3 cup) of the chopped chocolate. Stir in almond extract and, if desired, food coloring.
  • 4Knead 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.
  • 5Bake 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.
  • 6In 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.
  • 7If desired, roll dipped edge in nonpareils and/or edible glitter. Place cookies on parchment or waxed paper until chocolate is set.

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