Yesterday, you may or may not have caught my guest post over on Liz’s site for Chocolate Chip Thursday.
Hence the reason for my “mystery cookie” from earlier in the week.
So in case you missed it, let’s get ya’ll caught up to speed on these delicious White Chocolate Cherry Shortbread cookies! Because Valentine’s Day is right around the corner, and what better excuse to bake up some fun, festive treats, right??
And really, who doesn’t love a little white chocolate in their lives…
When combined together in this simple shortbread cookie, the flavors of the white chocolate and cherries are nothing short of delicious, and the color of the cherries just screams Valentine’s Day. They will make the perfect gift for your sweetie, your friends, your co-workers…or let’s be serious, yourself.
White Chocolate Cherry Shortbread Cookies
(Adapted from Better Homes & Gardens)
- 1/2 cup maraschino cherries, drained and finely chopped
- 2-1/2 cups all-purpose flour
- 1/2 cup sugar
- 1 cup (2 sticks) cold butter
- 12 oz white chocolate baking squares, finely chopped*
- 1/2 tsp almond extract
- 2 drops red food coloring**
- 2 teaspoons shortening
- Red or pink sprinkles
*An equal amount of white chocolate chips could also be used in place of baking squares.
**Food coloring is optional – I just like how it gives the cookies more color.
1. Preheat oven to 325 degrees F. Spread chopped cherries on paper towels to drain well.
2. In a large bowl, combine flour and sugar. Using a pastry blender (or 2 knives), cut in the butter until mixture becomes crumbly. Stir in drained cherries and 4 ounces (2/3 cup) of the chopped chocolate. Stir in almond extract and food coloring. Knead mixture with hands until it forms a smooth ball.
3. Shape dough into 3/4-inch balls. Place balls 2 inches apart on a cookie sheet lined with parchment paper. Using the bottom of a drinking glass dipped in sugar, flatten balls to 1-1/2-inch rounds.
4. Bake cookies 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.
Once cookies are cooled…
5. In a microwave-safe bowl, combine remaining 8 ounces white chocolate and the shortening. Heat in 10 second intervals, checking and stirring after each. (30-40 seconds total should be enough) Dip half of each cookie into chocolate, allowing excess to drip off. If desired,sprinkle with red or pink sprinkles. Place cookies on waxed paper until chocolate is set. ENJOY!
For the play-by-play…
First, start off by chopping up the cherries and leave them to dry on a paper towel.
Next, combine your flour and sugar.
And add your cold, cut up butter.
Using a pastry blender (or two knives if you don’t have one), cut in the butter until the mixture becomes crumbly.
It might take a while…
…but eventually it will look like this.
Next, add in 2/3 cup of the finely chopped white chocolate and the chopped cherries.
Add in your almond extract,
and red food coloring. You don’t need it, but it totally helps add to the festiveness of the cookie.
Now crank up your muscles and knead the dough to form a nice, smooth ball.
Take a quick rest (your arms may be tired!) then go ahead and start to form your dough into 3/4” balls, placing them on a parchment paper-lined baking sheet.
Using a drinking glass, dip the bottom into sugar and flatten out your dough balls.
Allow to bake and cool completely.
Then go ahead and dip half of these bad boys into your melted white chocolate.
Mmmmmm, so tasty!