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White-Chocolate Cherry Shortbread

Rated :   by 7 people
Prep: 40 min.
Bake: 10 min. per batch
Stand: 30 min.
 
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White-Chocolate Cherry Shortbread
twopies says:
my g'friends and i couldn't get the dough to hold together--we ended up with a bowl full of crumbs. ......
my g'friends and i couldn't get the dough to hold together--we ended up with a bowl full of crumbs. we added ice water, like you do for pie dough which remedied the problem. they looked fantastic, just like in the photo. i think a little marashino juice would add a little more flavor; leave out the red food coloring. very pretty cookies.
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Ingredients

  • 1/2  cup maraschino cherries, drained and finely chopped
  • 2-1/2  cups all-purpose flour
  • 1/2  cup sugar
  • 1  cup cold butter
  • 12  ounces white chocolate baking squares with cocoa butter, finely chopped
  • 1/2  teaspoon almond extract
  • 2  drops red food coloring (optional)
  • 2  teaspoons shortening
  •   White nonpareils and/or red edible glitter (optional)

Directions

1. Preheat oven to 325 degrees F. Spread cherries on paper towels to drain well.

2. In a large bowl, combine flour and sugar. Using a pastry blender, cut in the butter until mixture resembles fine crumbs. Stir in drained cherries and 4 ounces (2/3 cup) of the chopped chocolate. Stir in almond extract and, if desired, food coloring. Knead mixture until it forms a smooth ball.

3. Shape dough into 3/4-inch balls. Place balls 2 inches apart on an ungreased cookie sheet. Using the bottom of a drinking glass dipped in sugar, flatten balls to 1-1/2-inch rounds.

4. Bake in preheated oven for 10 to 12 minutes or until centers are set. Cool for 1 minute on cookie sheet. Transfer cookies to a wire rack and let cool.

5. In a small saucepan, combine remaining 8 ounces white chocolate and the shortening. Cook and stir over low heat until melted. Dip half of each cookie into chocolate, allowing excess to drip off. If desired, roll dipped edge in nonpareils and/or edible glitter. Place cookies on waxed paper until chocolate is set. Makes about 60.

6. To Store: Layer cookies between waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.

Nutrition Facts

  • Calories 87,
  • Total Fat (g) 5,
  • Saturated Fat (g) 3,
  • Cholesterol (mg) 9,
  • Sodium (mg) 28,
  • Carbohydrate (g) 9,
  • Fiber (g) 0,
  • Protein (g) 1,
  • Vitamin C (DV%) 0,
  • Calcium (DV%) 0,
  • Iron (DV%) 0,
  • Percent Daily Values are based on a 2,000 calorie diet

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Comments ( 12 )
72676552
twopies wrote:

my g'friends and i couldn't get the dough to hold together--we ended up with a bowl full of crumbs. we added ice water, like you do for pie dough which remedied the problem. they looked fantastic, just like in the photo. i think a little marashino juice would add a little more flavor; leave out the red food coloring. very pretty cookies.

11/19/2009 02:28:27 PM Report Abuse
sheryl598612 wrote:

These cookies are absolutely the best. Definitely a "keeper."

11/17/2009 10:40:05 AM Report Abuse
qow3101472 wrote:

second holiday making these cookies they are unbelievable. we tripled the recipe this yr. our only improvement - next yr we're using cherry cake flavoring in lieu of almond extract for more yummy cherry intensity.

11/16/2009 07:43:37 PM Report Abuse
neuderke wrote:

Cookies are amazing! :)

11/16/2009 11:35:09 AM Report Abuse
nanato17 wrote:

I made these cookies last Christmas for the local American Legion club to be distributed to at a veterans hospital......they were absolutely delicious and very appropriate for them to eat! Am going to make them again this year!!

11/14/2009 11:19:23 AM Report Abuse

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