SPECIAL OFFER: - Limited Time Only!
(The ad below will not display on your printed page)

« Back | Print Print | Page | 3x5 | 4x6 | New BHG Cookbook
Select a size and use your browser's print button to print the page.

This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

White-Chocolate Cherry Shortbread

Makes: 60 servings Yield: 60 cookies
Prep 40 mins Bake 325°F 10 mins  per batch Stand 30 mins
White-Chocolate Cherry Shortbread
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.

From the Test KitchenTo 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.
Nutrition Facts (White-Chocolate Cherry Shortbread)
  • Servings Per Recipe 60,
  • cal. (kcal) 87,
  • Fat, total (g) 5,
  • chol. (mg) 9,
  • sat. fat (g) 3,
  • carb. (g) 9,
  • fiber (g) 0,
  • pro. (g) 1,
  • vit. A (IU) 97,
  • vit. C (mg) 0,
  • sodium (mg) 28,
  • calcium (mg) 10,
  • iron (mg) 0,
  • Percent Daily Values are based on a 2,000 calorie diet

What did you think of this recipe? Share your thoughts and rate it now.
« Back to Recipe