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White Chocolate Cherry Shortbread Recipe

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This recipe for White Chocolate Cherry Shortbread, by , is from DiCarlo & Company Kitchen Favorites, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.


Added: Monday, October 31, 2005


1 c. butter, softened
1/2 c. white baking chips
1/2 c. sugar
2 tsp. shortening
1 tsp. vanilla

2 1/3 c. all-purpose flour

1 c. dried cherries, chopped

3/4 c. white baking chips

Heat oven to 350 degrees. Combine butter, sugar and vanilla in large bowl. Beat at medium speed, scraping bowl often, until creamy. Reduce speed to low; add flour. Beat until mixture rembles course crumbs. Stir in cherries and white baking chips by hand.

Press mixture and firmly and evenly into 2 ungreased round baking pans. Bake for 22 to 26 minutes or until edges are light golden brown. Cool 15 minutes. Immediately cut each pan into 16 wedges. Cool completely. Remove from pans.

Melt white chocolate and shortening in saucepan over low heat, stirring occasionally, untils mooth. Drizzle over cooled wedges. Let stand until set.




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