Wednesday, December 21, 2011

White Chocolate Cherry Shortbread Cookies

Mwuahaha. (That is my evil laugh by the way.)

I bet you thought I was done with cookies. So did I.

Then I saw these. And I wasn't done.

Something about the white chocolate and cherry mixture called to me. It disregarded the fact that I don't like dipping things, and said "make me". Kind of creepy, actually.

Thank goodness I was able to look past that. And my dislike of dipping desserts. (Which stems from the fact that usually the chocolate ends up everywhere -- in my case, it is most definitely "operator error".)

Case in point -- there is already chocolate on my shirt this morning and all I did was EAT it. Dang it. Somebody put a bib in my stocking. And yes, I totally had chocolate as part of my breakfast. Early lunch?

Annnnyways. We were talking about these cookies I believe. That need to go on your to-make Christmas cookie list. Which is already 3.47 miles long. Don't worry. There's still time. You can do it. I have faith.

White Chocolate Cherry Shortbread Cookies
Adapted from: Baking Serendipity

1/2 cup maraschino cherries, drained
2 1/2 cups all-purpose flour, packed
1/2 cup sugar
1 cup cold butter, cut into cubes
1/2 teaspoon almond extract
12 ounces white chocolate baking chips, divided
2 teaspoons vegetable shortening
Sprinkles (optional)

Preheat oven to 325 degrees F. Line two baking sheets with parchment paper; set aside.

Place cherries on a paper towel to completely drain.

In the large work bowl of a mixer, stir together the flour and sugar. Cut the butter into the dry ingredients using a pastry blender (two knives work as well).

Finish drying cherries and finely chop. Chop 4 ounces of white chocolate until fine. Using a spatula, fold the almond extract, cherries, and white chocolate into the dough until a smooth ball forms.

Scoop out a 1" ball of dough and place on the prepared baking sheet. Flatten the ball with the base of a drinking glass until about 1/4-inch thick. Repeat until sheet is full, spacing cookies 1-2 inches apart.

Bake for 10-12 minutes. Let cookies cool for 1-2 minutes on baking sheet, then transfer to a wire rack to cool completely.

Once the cookies have cooled, combine the remaining white chocolate with the shortening in a small bowl. Stir until smooth. Dip half of each cookie in the melted chocolate, then shake of any excess. Place cookie on wax paper. Coat with sprinkles if desired; let the chocolate harden.

Makes: 3 1/2 dozen cookies

Due to my recent flurry of baking activity, I failed to notice how low I was actually getting on my almond extract before making these. Turns out, I only had about 1/4 teaspoon left. Although I supplemented with vanilla, definitely think the right amount (or even a bit more) of almond extract will really make these sing. Shoo, even without the full amount they were still pretty darn tasty. My only complaint is I wish the cherry flavor was just a smidge more prominent. Then they'd be perfect.

Nutrition Facts
Serving Size 27g
Amount per serving
Calories 120Calories from fat 63
% Daily Value
Total Fat 7.0g11%
Saturated Fat 4.5g23%
Cholesterol 12mg4%
Sodium 40mg2%
Total Carbs 14.0g5%
Sugars 8.2g
Protein 1.4g
Vitamin A 3%Vitamin C 0%
Calcium 1%Iron 2%


  1. Oh these look so very tasty. I do hear you on the dipping of can be such a messy pain, but these cookies look worth it.

  2. These are too cute. I think bibs should be a must on everyone's list, most of all mine. I hate ruining my clothes, and I do it quite often.

  3. I suffer with that same operator error... So if that's two of us, clearly it's not 'us' right??? Yeah, that's my story and I'm sticking too it!

    These cookies do look like they are worth the last minute baking. I gave up a few days ago and made my dad make the rest.

    I hope you have a wonderful holiday!

  4. I have some of these cookies sent to me for the FBCookie Swap and they were the best cookies I have had this holiday! LOVE!!

  5. YUM! Cherry shortbread sounds to die for. I can't wait to give this recipe a try. Thanks for sharing :) - Cathy Pieroz at Ray White Alexandra Hills



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