White Chocolate Cherry Shortbread



Cookie Swap season is my favorite, and it's in full swing! I've already signed up for The Great Food Blogger Cookie Swap next year. When I stumbled upon this recipe in the December 2013 issue of Better Homes and Gardens, I knew I had to give it a try. My past attempt at shortbread didn't go so well, so I was a bit nervous. Thankfully, the Better Homes and Gardens website offered a video tutorial that boosted my confidence immensely. These adorable cookies are bursting with flavor and perfect for the holidays. I highly recommend trying them!

Ingredients

1/2 cup maraschino cherries, finely chopped and drained
2 1/2 cups all-purpose flour
1/2 cup granulated sugar
1 cup cold unsalted butter, cut into small cubes
12 oz. white chocolate baking squares, finely chopped
1/2 tsp. almond extract
2 tsp. shortening
Red Sanding sugar to decorate (optional)

Directions

Prepare the Cherries: Spread chopped cherries on a paper towel to drain.


Prepare the Dough:

  1. In a large bowl, combine flour and sugar.

  2. Using a pastry blender, cut in the butter until the mixture resembles fine crumbs.

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

  4. Turn the mixture out onto a work surface and knead until it forms a smooth ball.

Shape and Bake the Cookies:

  1. Roll a tablespoon of dough into a ball and place on a parchment paper-lined cookie sheet, 2 inches apart.

  2. Dip the bottom of a drinking glass in granulated sugar and flatten the balls into 1 1/2 inch rounds.

  3. Bake for 10-12 minutes, rotating the cookie sheet halfway through.

  4. Cool for 1 minute on the cookie sheet, then transfer to a wire rack to cool completely.

Prepare the Chocolate Coating:

  1. In a double-boiler, add the remaining white chocolate and shortening.

  2. Heat over medium-low heat, stirring occasionally, until melted and smooth.

Dip and Decorate:

  1. Dip half of each cookie into the melted chocolate, allowing the excess to drip off.

  2. If desired, roll the edge of the cookie in red sanding sugar.

  3. Place cookies on waxed paper until the chocolate is set.

Storage Instructions:

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




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