White Chocolate Cherry Shortbread

December 11, 2012 | No Comments

White Chocolate Cherry Shortbread Plate

I have had desserts, and especially cookies on the brain this holiday season. I am going to have a friend over soon, for a cookie baking party, so I have been doing a lot of baking.  Another friend recently shared that she has a cookie dough party every year during the holidays. It sounded like a terrific excuse to have a great girlfriend over for a chat, and a beverage, while baking, and eating cookies. If all goes well(which I am certain it will), then I will officially adopt this as one of my holiday traditions.

White Chocolate Cherry Shortbread Dough

I kneaded it for about a minute in the bowl, until it can together in a smooth ball, and then covered the bowl and placed it into the refrigerator to chill, and re-solidify the fat.

White Chocolate Cherry Shortbread Dough Tray

I sprinkled the top of the cookie balls with cane sugar, then used the bottom of a small jelly jar to flatten the cookie balls on the sheet tray. The sprinkle of sugar helped the flattening process , as it made the dough less sticky.

White Chocolate Cherry Shortbread Plate

This recipe is adapted from Better Homes and Gardens White Chocolate Cherry Shortbread recipe. These cookies not only look amazing on a cookie tray, they are so easy to make, and are as delicious as they look. These turned out so well and were so pretty, I baked a batch, and gave a bagful to my friend who just had a beautiful baby girl. I hope you bake and share these festive little cookies with, and for your loved ones during the holidays, and beyond. I am thrilled to be linking up with Angela at Cottage Magpie and Domestic Fashionista, in their Holiday Recipes Linky Parade.

White Chocolate Cherry Shortbread
Print
Recipe type: Cookie, Dessert
Author: Jillian
Ingredients
  • 1 cup maraschino cherries, drained and finely chopped
  • 2 1/2 cups unbleached all purpose flour
  • 1/4 cup cane sugar, plus more for sprinkling on top
  • 1 cup(2 sticks) cold unsalted butter
  • 1/4 tsp sea salt
  • 1/2 cup white chocolate chips, chopped
  • 1/2 cup white chocolate chips, melted, for drizzling
  • 1 1/4 tsp almond extract
  • enough Maraschino cherry juice to bring the dough together
Instructions
  1. Drain cherries in colander
  2. Combine flour and sugar in large bowl
  3. Cut butter into flour and sugar mixture, until mixture resembles coarse meal
  4. Stir in drained cherries and the chopped chocolate
  5. Stir in almond extract
  6. Stir in enough cherry juice and knead mixture in between parchment, until it forms a smooth ball
  7. Place dough in refrigerator for 30 minutes
  8. Preheat oven to 325 degrees F.
  9. Scoop dough into heaping Tablesoon sized balls
  10. Place balls 2 inches apart on a Silpat or parchment lined sheet tray
  11. Sprinkle a bit of sugar onto cookie balls
  12. Use the bottom of a jelly jar to flatten balls to 1/2 inch thick
  13. Bake for 10 to 12 minutes or until centers are set(when you lightly touch the center of cookie and it springs back)
  14. Cool for 1 minute on cookie sheet
  15. Transfer cookies to a wire rack and let cool completely
  16. Melt 1/2 cup of white chocolate chips in microwave, 10 seconds at a time Drizzle white chocolate over cookies
  17. Leave cookies on cooling racks, until chocolate is set
  18. Give them out to loved ones or enjoy them all yourself
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