White Chocolate Cherry Shortbread

White Chocolate Cherry Shortbread are a basic shortbread recipe, dressed up with maraschino cherries and a dip in white chocolate. Perfect for Valentines Day!

1/2 cup maraschino cherries, drained and finely chopped

2 1/2 cups all-purpose flour

1/2 cup sugar

1 cup cold butter

12 oz. white chocolate baking squares with cocoa butter, finely chopped

1/2 tsp. almond extract

2 drops red food coloring (optional)

2 tsp. shortening

white nonpareils and/or red edible glitter (optional)

Preheat oven to 325 degrees.

Spread cherries on paper towels to drain well.

In a large bowl, combine flour and sugar. Using a pastry blender, or a fork, cut in the butter until mixture resembles fine crumbs. Stir in drained cherries and 4 oz. of the chopped white chocolate. Stir in almond extract and food coloring, if using.

Knead until smooth and form into a ball (dough will be crumbly at first).

Shape dough into 3/4 inch balls. Place 2 inches apart on an ungreased baking sheet.

Using the bottom of a drinking glass dipped in sugar, flatten balls to 1-1/2 inch rounds.

Bake in a preheated oven for 10-12 minutes or until centers are set. Cool 1 minute on baking sheet.

Transfer cookies to a wire rack and cool.

In a small saucepan, combine remaining 8 oz. 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 wax paper to set.

Makes 60

 

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