White Chocolate Cherry Shortbread Cookies Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: ½ C. Maraschino cherries, drained and finely chopped
2½ C. All-purpose flour
½ C. Sugar
1 C. Cold butter
12 ounces White chocolate baking Squares, finely chopped, divided
½ tsp. almond extract
2 tsp. coconut oil
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Directions: |
Directions:1. Preheat oven to 325 degrees. Spread cherries on paper towels to drain well.
2. In a large bowl, combine flour and sugar. Using pastry blender, cut in the butter until mixture resembles fine crumbs. Stir in drained cherries and 4 oz of chopped white chocolate. Stir in almond extract. Knead mixture until smooth ball forms.
3. Shape dough into ¾-in balls. Place balls 2 inches apart on an ungreased cookie sheet. Using bottom of a drinking glass dipped in sugar, flatten balls to 1½ in rounds.
4. Bake for 10-12 minutes or until centers are set. Cool for 1 minute on the cookie sheet. Transfer to wire rack to cool completely.
5. In small saucepan (or microwave) carefully melt remaining chocolate with coconut oil. Dip bottoms of cookies in melted chocolate and place on wax paper. When all bottoms are dipped, drizzle remaining chocolate over tops of cookies.
Storage: Layer in waxed paper and place in an airtight container. Store at room temperature for up to 3 days or freeze for up to 3 months. |
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Personal
Notes: |
Personal
Notes: This is a family favorite recipe that I found from Better Homes & Gardens years ago. You might feel like you are doing everything wrong when you get to the kneading part of the recipe but do not despair! The dry mess of ingredients will come together, I promise!
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