Wednesday, December 14, 2011

White Chocolate Cherry Shortbreads

A yummy new cookie for my cookie plate this year! I found it on my Pinterest- my favorite new thing.

"Pinterest.... 
making people feel empowered 
yet incompetent,
inspired yet overwhelmed, 
and just plain hungry all the time!"

Oh so true. Such a fun site that makes you feel crafty and a great site for holiday cookie ideas. The minute I saw these I knew I had to make them!
The cookie shortbread dough has chopped maraschino charries and white chocolate chunks in it. The cookie is then half dipped in white chocolate and sprinkles are added! So Christmasy!!!
White Chocolate Cherry Shortbreads
Printable Recipe

1/2 cup maraschino cherries, drained and finely chopped
2 1/2 cups flour
1/2 cup sugar
1 cup butter, cold and cubed
12 oz white chocolate baking squares with cocoa butter, finely chopped
1/2 tsp almond extract
2 drops red food coloring
2 tsp shortening
White/Red nonpareils or edible glitter

1. Preheat oven to 325 degrees. Spread cherries on a paper towel to drain.

2. In a bowl of a food processor combine flour and sugar. Add the butter, almond extract, and food coloring and pulse a few times until the mixture resembles fine crumbs.

3. Move mixture to a large bowl and stir in the cherries and 2/3 cup (4 oz) of the chopped white chocolate. Knead mixture until it forms a ball.

3. Shape the dough into 3/4 inch balls. Place on a cookie sheet. Flatten the cookies into 1 1/2 inch rounds. (Using the bottom of a glass dipped in sugar works very nicely.)

4. Bake for 10 to 12 minutes. Let cookies cool completely on wire rack.

5. In a small saucepan, combine the remaining 8 oz of white chocolate and the shortening. Cook on low until melted. Dip half of each cookie into the chocolate. Allow the excess to drip off. Roll the edge in nonpareils or edible glitter. Place on waxed paper until chocolate is set.

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