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.
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.
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.
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|
- 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
- Drain cherries in colander
- Combine flour and sugar in large bowl
- Cut butter into flour and sugar mixture, until mixture resembles coarse meal
- Stir in drained cherries and the chopped chocolate
- Stir in almond extract
- Stir in enough cherry juice and knead mixture in between parchment, until it forms a smooth ball
- Place dough in refrigerator for 30 minutes
- Preheat oven to 325 degrees F.
- Scoop dough into heaping Tablesoon sized balls
- Place balls 2 inches apart on a Silpat or parchment lined sheet tray
- Sprinkle a bit of sugar onto cookie balls
- Use the bottom of a jelly jar to flatten balls to 1/2 inch thick
- Bake for 10 to 12 minutes or until centers are set(when you lightly touch the center of cookie and it springs back)
- Cool for 1 minute on cookie sheet
- Transfer cookies to a wire rack and let cool completely
- Melt 1/2 cup of white chocolate chips in microwave, 10 seconds at a time Drizzle white chocolate over cookies
- Leave cookies on cooling racks, until chocolate is set
- Give them out to loved ones or enjoy them all yourself