Recipes and Cooking White Chocolate-Cherry Shortbread 4.1 (416) 20 Reviews 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. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on September 23, 2005 Print Rate It Share Share Tweet Pin Email Prep Time: 40 mins Bake Time: 10 mins Stand Time: 30 mins Total Time: 1 hrs 20 mins Servings: 60 Yield: 60 cookies Jump to Nutrition Facts Ingredients ½ cup maraschino cherries, drained and finely chopped 2 ½ cup all-purpose flour ½ cup sugar 1 cup cold butter 12 ounce white chocolate baking squares with cocoa butter, finely chopped ½ teaspoon almond extract 2 drops red food coloring (optional) 2 teaspoon shortening White nonpareils and/or red edible glitter (optional) Directions Preheat oven to 325 degrees F. Spread cherries on paper towels to drain well. 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). 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. 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. 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. Peter Krumhardt 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. Rate it Print Nutrition Facts (per serving) 87 Calories 5g Fat 9g Carbs 1g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 60 Calories 87 % Daily Value * Total Fat 5g 6% Saturated Fat 3g 15% Cholesterol 9mg 3% Sodium 28mg 1% Total Carbohydrate 9g 3% Protein 1g Calcium 10.1mg 1% Iron 0.2mg 1% *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.