White-Chocolate Cherry Shortbread

A basic shortbread recipe requires nothing more than butter, flour, and sugar. This version of the classic cookie recipe is dressed up with the addition of maraschino cherries and a dip in melted white chocolate.

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White-Chocolate Cherry Shortbread

Reviews (0)

4.0 by 640 people

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  • Makes: 60 servings
  • Makes: 60 cookies
  • Prep: 40 mins
  • Bake: 10 mins 325°F per batch
  • Stand: 30 mins

White-Chocolate Cherry Shortbread

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 until smooth and form into a ball (dough will be crumbly at first, but will come together as you work the dough with your hands).
  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 parchment or waxed paper until chocolate is set.

From the Test Kitchen

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.

Blogger Variation by Michael Wurm Jr. of Inspired By Charm

For Michael's version, replace maraschino cherries with equal amount brandy soaked cherries, replace almond extract with equal amount vanilla extract, and use semisweet chocolate instead of white chocolate in the cookie and coating.

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Nutrition Facts (White-Chocolate Cherry Shortbread)

  • Per serving:
  • 87 kcal ,
  • 5 g fat
  • (3 g sat. fat ,
  • 9 mg chol. ,
  • 28 mg sodium ,
  • 9 g carb. ,
  • 0 g fiber ,
  • 1 g pro.

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Reviews (13)

640 Ratings
4 Days Ago
5.0
I see others had problems with the recipe. The first time I made them a postal worker was delivering Christmas packages to my door. I traded her the packages for a fresh cookie just dipped in chocolate and after 5 minutes she knocked again and requested 2 dozen for 20.00 bucks... She came back for her order after work.
228 Days Ago
2.0
Very time-consuming and expensive to make and the result was bland and dry. Used premium ingredients...they didn't help. Cookies fell apart when dipped in the white chocolate, but the taste was the real problem. You can barely taste the maraschino cherries, but the main issue seems to be the lack of salt. Would recommend using salted butter or adding some salt to the dough. Otherwise, despite copious amounts of sugar, this tastes like congealed flour.
12 Days Ago
I love these cookies and make them for my friends and family every year. Yes they can be difficult to make and the first time I made them they were a near disaster. They fell apart, and I burnt the white chocolate. Now they are much easier. I prefer to use salted butter, and instead of using almond extract I use cherry extract. I use white chocolate chunks for inside the cookies, but use melting chocolate to dip them into. I personally prefer them without being dipped.
Naida Darling 362 Days Ago
Why on earth suggest using red food dye, when you're working with a product that is already loaded with red food dye? Just use the cherries and perhaps a bit of the juice and end it. Otherwise they're great.
Ruth Maegli 382 Days Ago
My friends request these every year!
Ruth Maegli 382 Days Ago
My friends request that I make these every year!
JoJo Miller 668 Days Ago
Tese were difficult to make but they are delicious....The key is to keep needing the dough.......till it warms up.....I used almonds in mine instead of wite chocolate...
Bonnie Adler 723 Days Ago
This was the worst Christmas cookie I have ever made!!!! They were very, very difficult!!!!
Ron Bates 754 Days Ago
I followed directions exactly as written and they came out perfectly. They taste a little too good though. Every time I walked by I had to eat one. Making them again this year.
eatalready 1085 Days Ago
Our family's favorite. I bake a nice variety of cookies every year, and try different recipes. This one has been requested (!!!) many times over. It's my sister-in-law's favorite. Easy to put together, tasty and no-fail. Make sure to get quality white chocolate. Cheap white chocolate chips taste poorly, and have almost no chocolate in them :)

If you are trying to stay away from shortening, like I do, use coconut oil instead
Dianna Fenton 1093 Days Ago
My remedy for dryness was to add a small amount of the cherry juice back into the dough. Just add a splash at a time until the dough looks right. BTW these cookies are freaking delish. I ate all that I made last year, couldn't even bring myself to give them away. This year Im making a double batch lol...
Ron Bates 1105 Days Ago
hi can i use my mixer? or is the pastry blender a must
Ron Bates 1105 Days Ago
can i use my mixer? do i need a pastry blender

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