Monday, December 15, 2008

White Chocolate Cherry Shortbread

Saturday was my big cookie baking day. Together with a friend, we baked from 8am until 10:30pm, so you can imagine how many cookies we made! I'm going to blog about the ones I mixed up at home and the ones I have recipes. It turns out everything I made was chocolate - not really planned that way, it's just what sounded good as I was browsing recipes.

First up: White Chocolate Cherry Shortbread
Source: Better Homes & Gardens

These were fun to make and turned out really pretty. I didn't add the chopped white chocolate into the dough . Instead, I found Andes Peppermint Crunch Baking Chips and mixed 1/2 bag into the dough. After they were baked, I dipped half into the white chocolate and rolled the sides in the candy cane sprinkles. They are very minty between the chips and sprinkles. I really couldn't taste the cherries at all!

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) (I found candy cane sprinkles at Target)

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%) 1, Iron (DV%) 1, Percent Daily Values are based on a 2,000 calorie diet


Ashlee Wetherington said...

so cute and festive. i love those!

Laura P. said...

omg these look sooo good! thanks for sharing! : )

Joelen said...

Looks beautiful and so festive!

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