I spent the day yesterday watching Christmas movies and making Christmas gifts and Christmas cookies.
And the first batch of Christmas cookies this year were the White Chocolate Cherry Shortbread cookies that I found on Pinterest. I really love the flavor of shortbread but hadn't ever tried making any. And these turned out just delicious and they are beautiful too.
I will share the recipe which was actually pinned from Better Homes and Gardens. The green bold text are my notes and recommendations.
White-Chocolate Cherry Shortbread
Makes: 60 servingsYield: 60 cookies
Prep: 40 minsBake: 325°F 10 minsper batchStand: 30 mins
- 1/2cup maraschino cherries, drained and finely chopped
- 2 1/2cups all-purpose flour
- 1/2cup sugar
- 1cup cold butter
- 12ounces white chocolate baking squares with cocoa butter, finely chopped
- 1/2teaspoon almond extract
- 2drops red food coloring (optional)
- 2 teaspoons shortening
- White nonpareils and/or red edible glitter (optional)
1.Preheat oven to 325 degrees F. Spread cherries on paper towels to drain well.
2.In a large bowl, combine flour and sugar. Using a pastry blender, cut in the butter until mixture resembles fine crumbs. Stir in drained cherries and 4 ounces (2/3 cup) of the chopped chocolate. (use a good quality white chocolate here. Or use white chocolate chips if you don't want to spend the time chopping chocolate. I like the texture and consistency of the chopped chocolate.) Stir in almond extract and, if desired, food coloring. Knead mixture until it forms a smooth ball. (A kitchen aid or other mixer with a dough hook makes this step much easier. If mixing by hand just don't give up. It takes a little time and effort.)
3.Shape dough into 3/4-inch balls. (I used a small cookie scoop. A must have in my kitchen for uniform shaped cookies.) 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. (if the edges of your cookies "crack" a little, just press and smooth a bit with your fingers. Since these are shortbread cookies the size and shape of your cookies won't change much during baking.)
4.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.
5.In a small saucepan, combine remaining 8 ounces white chocolate and the shortening. (I used white chocolate almond bark for this step and didn't use any 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 waxed paper until chocolate is set. Makes about 60. (I got more like 40 cookies when I baked this recipe. My cookies may have been a little larger than the recipe recommends.)
from the test kitchen
Storage 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.