This is the first year in a long time that I have participated in a cookie exchange. It was a lot of fun and I really enjoyed trying all the different types of cookies that everyone shared. I especially loved that I only had to bake one type of cookie but ended up with 7 dozen different kinds.
We were to make 6 dozen cookies. No chocolate chip cookies and no store-bought ones. It had to be from scratch.
I wanted to try something new so, of course, I found my cookie on Pinterest. I couldn’t wait to try it out. I just looks yummy! It quickly became one of my favorites and will make my annual list of Christmas cookies. These cookies are so pretty pink, red and white; they’d even work for Valentine’s Day.
When clicking on the pretty photo on Pinterest, I found that this cookie was on the Better Homes and Gardens website and the reviews were awesome.
White Chocolate Cherry Shortbread
Yield: 60 cookies
Prep: 40 mins
Bake: 325°F 10 mins per batch
Stand: 30 mins
- 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)
- 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 mixture until it forms a smooth ball.
- 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 waxed paper until chocolate is set.
Note: Storage 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.
Now, I’m one of those people who, if you tell me to roll a 3/4-inch ball, I will get out a ruler and actually measure my ball (each one). So, in doing that, these cookies turned out tiny and would have made much more than the yield of 60 cookies. I transitioned over to about 1 to 1 1/4-inch balls. I made that my size for my second batch and ended up with about 4 1/2 dozen cookies. I guess I just like my cookies a little bigger. 😉