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White Chocolate Cherry Shortbread Cookies

December 20, 2012 by  
Filed Under Recipes

This recipe should come with a warning. These cookies are incredibly addicting – you might not want to make them if you don’t have neighbors who will come over and take half of them off your hands immediately. Unless you don’t mind eating an entire batch of cookies by yourself. Then you should make these cookies. Right away. They’ve been floating around on Pinterest for a while, and I finally decided to give the recipe a try. It’s a simple recipe without any exotic ingredients, and the recipe is very easy to prepare – you don’t even need an electric mixer. This recipe has been slightly adapted from the original recipe over at BHG.

White Chocolate Cherry Shortbread Cookies

  • 1/2 C Maraschino cherries, drained and finely chopped, juice reserved
  • 2 1/2 C all-purpose flour
  • 1/2 C granulated sugar
  • 1 C (2 sticks) cold butter
  • 4 ounces white chocolate, finely chopped, plus an additional 4 ounces for drizzling
  • 1/2 tsp almond extract
Preheat oven to 325 degrees F. Spread cherries on paper towels to drain well.
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. Stir in almond extract. Add reserved cherry juice, 1 TBS at a time, until the dough forms a ball.
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 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.
Once cookies have cooled, melt the additional white chocolate and drizzle over the top of the cookies. Allow chocolate to set, then store cookies in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months.


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