White Chocolte Cherry Shortbread

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1/2 cup maraschino cherries,drained and finely chopped
2 1/2 cup flour
1/2 cup sugar
1 cup butter, cold
12 oz white chocolate baking squares with cocoa butter, finely chopped
1/2 tsp almond extract
2 drops red food coloring
2 tsp shortening
1. Preheat oven to 325. Spread cherries on paper towels to drain.
2. In large bowl, combine flour and sugar. Using pastry blender, cut in the butter until mix resembles fine crumbs. Stir in drained cherries and 4 oz (2/3 cup) chopped chocolate. Stir in almond extract and coloring. Knead mix until it forms a smooth ball.
3. Shape dough into 3/4  inch balls. Place 2 inches apart on ungreased sheet. Using bottom of drinking glass dipped in sugar, flatten balls to 1 1/2 inch rounds.
4. Bake for 10-12 minutes or until centers are set. Cool 1 minute on sheet, transfer cookies to wire racks to cool.
5. In small saucepan, combine remaining chocolate and shortening. Cook and stir over low heat to melt. Dip half of cookie into chocolate, allowing excess to drip off. Roll dipped edge in nonpareils and or sugar if desired. Place on waxed paper until set.

Debby Peck

Member since Oct 2008

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