Nells Tips and Trends

White Chocolate-Cherry Shortbread: This is a basic shortbread recipe and requires nothing more than butter, flour, and sugar. However, this version of the classic cookie recipe is dressed up with the addition of maraschino cherries and a dip in melted white chocolate. How wonderful does that sound?? I can’t wait to taste these little gems!! This is a great Christmas Cookie recipe I found on the Better Home and Gardens website.

Ingredients In Order of Use

• 2 ½ cups all-purpose flour
• ½ cup sugar
• 1 cup cold butter
• ½ cup maraschino cherries, drained and finely chopped
• 12 ounces white chocolate baking squares with cocoa butter, finely chopped
• ½ teaspoon almond extract
• 2 drops red food coloring (optional)
• 2 teaspoons shortening
• White nonpareils and/or red edible glitter (optional)

Directions

Preheat The Oven

Preheat oven to 325 degrees F. Spread cherries on paper towels to drain well.

Make The Dough

In a large bowl, combine flour and sugar. Using a pastry blender, cut in the butter until the mixture resembles fine crumbs.

Stir in drained cherries and 4 ounces (2/3 cup) of the chopped chocolate.

Stir in almond extract and, if desired, food coloring.

Knead until smooth and form into a ball (dough will be crumbly at first, but will come together as you work the dough with your hands).

Ready To Shape The Dough

Shape dough into 3/4-inch balls.

Place balls 2 inches apart on an ungreased cookie sheet.

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

Bake

Bake in preheated oven 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.

Make The Frosting for Dipping

In a small saucepan, combine the remaining 8 ounces of 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 parchment or waxed paper until chocolate is set.

To Store

Layer cookies between waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.

Conclusion

Did you make these White Chocolate-Cherry Shortbread cookies let me know in the comment box below?

•  
•