White Chocolate Cherry Shortbread Cookies

This recipe is from Better Homes & Gardens.  It’s cookie time and it’s fun to try all kinds of new recipes along with the old favorites.   I am liking these, melt in your mouth and cute!

1/2 cup drained and finely chopped maraschino cherries
2½ cups flour
1/2 cup sugar
1 cup cold butter
12 oz white chocolate, finely chopped, divided
1/2 tsp almond extract
2 drops red food coloring
2 tsp shortening
White nonpareils and/or red sprinkles

Preheat oven to 325°.  Spread cherries on paper towels to drain well, then finely chop.  In large bowl, combine flour and sugar.  Cut butter into flour and sugar until mixture resembles fine crumbs.  Stir in drained, chopped cherries and 2/3 cup of the chopped white chocolate.  Stir in almond extract and food coloring.  Knead mixture by hand until forms a smooth ball.  Scoop dough into 3/4″ balls.  Place balls on ungreased cookie sheet.  Using bottom of a drinking glass dipped in sugar, flatten balls to 1½” rounds.

Bake for 10 to 12 minutes or until centers are set.  Cool for 1 minute on cookie sheet.  Transfer cookies to wire rack and cool completely.  In small double boiler, combine remaining white chocolate and shortening.  Cook and stir over low heat until melted. Dip half of each cookie into chocolate, allowing excess to drip off.  Roll dipped edge in nonpareils and/or sprinkles.  Or, spread small amount of white chocolate over top of each cookie and sprinkle with nonpareils or sprinkles.  Place cookies on waxed paper until chocolate is set.  Makes about 60.

If you are interested in Demarle bakeware and kitchen tools such as the Silpat & Perforated Baking Sheet please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.

 

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