Cut Out + Keep | How To » White Chocolate Cherry Shortbread

You Will Need

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White Chocolate Cherry Shortbread

Who can resist such buttery goodness!

I'll be making cookie trays for our wedding and am using my 4 remaining weekends to test recipes. They must be delicious and easy, as well as able to hold to at least a few days storage.

Yesterday's sample for Test Cookie Weekend #1 was a winner! Perfect, pretty, yummy, and easy!

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Gather your ingredients:
Preheat oven to 325.

In a large bowl, combine flour, sugar, and salt. Using a pastry blender, cut in the cubed butter until mixture resembles fine crumbs. Stir in maraschino cherries and 4 oz of the white chocolate (appx 2/3 c). Stir in extract. Knead mixture with hands until it forms a smooth ball.

Shape dough into 3/4 in balls. Place balls 1 inch apart on an ungreased cookie sheet. Using the bottom of a drinking glass dipped in powdered sugar, flatten balls into 1 1/2 inch rounds. Bake for 10-12 minutes until centers of cookies are set. Cool on cookie sheet 1 minute and then transfer to cooling racks to cool completely.
In a microwaveable, heat-proof bowl, melt white chocolate on HIGH power for 1 minute, stirring after each 20 seconds until smooth and completely melted. Depending on your microwave, check the melting process carefully as the chocolate can scorch easily. Dip half of each cookie into chocolate and allow excess to drip off, or just spoon it on like I did here. Place on wax paper until chocolate is set.

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People who love this project (36)

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Cat Morley

June 17th, 2008 13:30

Mmmm, these also look delicious.

jojobeandesigns

June 25th, 2008 21:47

Thanks for making these cookies today's featured project! I hope some of you bake them and let me know how you like the recipe!

Melissa M.

June 26th, 2008 00:53

I'll try to make them this weekend. They look delicious!

Vicky Ninja

July 7th, 2008 15:08

Gah! I just tried making these and it was an epic failure. The result tastes lovely but they're just way too crumbly! Any tips on making them more moist?

Vicky Ninja, the trick is definitely in the kneading. My first batch was disastrous as well, so don't fret! What I do is flour my counter space really well and then dump the crumbly dough onto it. I knead it like mad until it is a really smooth ball that holds together well.

Keep in mind that shortbreads are crumbly by definition, so a little of that is a good thing! You can even try freezing them once they've cooled. They'll keep for up to two months frozen, and I think they actually taste better that way! We pop ours in the microwave and eat them warm...