Directions: |
Directions:Beat butter on high speed until creamy, about 1 minute.
Switch mixer to medium speed and add the sugar, vanilla and almond extracts.
Scrape down the sides and the bottom of the bowl as needed.
With the mixer running on high, slowly drizzle in 1 Tablespoon of the cherry juice.
Beat for 1 minute on high.
Turn the mixer off & pour the flour into the wet ingredients.
Turn the mixer on low & slowly beat until a very soft dough is formed, then, with the mixer still running on low, add the chopped cherries.
Beat just until the cherries are disbursed in the dough.
Press the dough down to compact it and tightly cover with plastic wrap to chill until firm, at least 4 hours (and up to 3 days).
If the cookie dough is not sufficiently chilled, your cookies will spread all over the cookie sheet.
Preheat oven to 350.
Line 2 baking sheets with parchment paper.
Shape the cookie dough into balls, using about 1 Tablespoon per ball.
Make sure they are nice & smooth. If you find the balls of dough are sticky or too soft place the balls of dough back into the refrigerator to firm up. You do not want soft dough.
Bake for 10-12 minutes or until lightly browned on the edges. The cookies will puff up & spread slightly.
It is very important not to over bake.
Cool cookies on the baking sheet 5 minutes before transferring to wire rack.
Allow to cool for at least 30 minutes before drizzling with white chocolate.
Melt the white chocolate in microwave 20 seconds at a time, stirring after each 20 seconds.
Drizzle white chocolate over cookies. |
This recipe for Cherry Shortbread Cookies is from