White Chocolate Cherry Shortbread Cookies are a delicious combination of creamy white chocolate and sweet maraschino cherries, dipped in milk or dark chocolate.
Keyword Buttery Shortbread, Chocolate Cherry Shortbread Cookies, Shortbread Cookies
Prep Time 20minutes
Cook Time 10minutes
Total Time 30minutes
1cupcold buttercut into small pats
4ounceswhite baking chocolate
½cupmaraschino cherriesdrained and finely chopped
8ouncessemi-sweet baking chocolate
Spread cherries on a paper towel to drain well.
In a large mixing bowl, combine flour and sugar.
Add butter to flour and cut in with a pastry blender (a fork will do fine in a pinch), until mixture resembles fine crumbs. You shouldn't have any chunks larger than a pea.
Melt white chocolate in the microwave in 30 second intervals, stirring between each interval, until it is fully melted. Let it cool (but not harden) for about 5-10 minutes. You want it to be cool enough to not totally melt your butter, but warm enough that it's still pliable.
Stir in chocolate, cherries, and almond extract.
Knead dough until everything is fully combined, and a smooth ball is formed.
Shape dough into 1-inch balls, and place 2 inches apart on a greased cookie sheet.
Using the bottom of a small drinking glass, flatten balls into small rounds. If you find that the cookies are sticking to the glass, dip the bottom of the glass into sugar before flattening each one.
Bake in a 325° oven for about 10-12 minutes, or until centers are set. Allow to cool for at least one minute on the baking sheet before removing to cooling rack
Melt semi-sweet chocolate and shortening in a small bowl in the microwave in 30 second intervals, stirring between each interval, until chocolate is full melted.
Dip half of each cookie into the chocolate. Dip the edge in sprinkles, if desired. Place onto wax paper until chocolate hardens.