Tuesday, December 20, 2016

White Chocolate & Cherry Shortbread Cookies


We went over to my mom's friend house to help her make some Christmas cookies this year. These were AMAZING!! Some of my new favorites!! 

Ingredients

2/3 cup maraschino cherries (drained on paper towel)
2 1/2 cup all purpose flour
1/2 cup sugar
1 cup cold butter, cut into cubes
12 ounces Ghirardelli White Chocolate (half for cookies, half for drizzling)
1 tsp almond extract
2 drops red food coloring
2 tsp shortening

Steps

1. In a large bowl combine flour and sugar. Cut in the butter until mixture resembles fine crumbs (you may need to use a food processor for this). Stir in the drained cherries and 4 ounces of the chopped chocolate. Stir in almond extract and food coloring. Knead mixture until it forms a smooth ball.
2. Divide dough in half and roll each half into a cylinder approximately 1 1/2 inches in diameter. Roll the cylinder up in plastic wrap and refrigerate for at least 1 hour. 
3. Preheat oven to 325. Using a sharp knife, slice the chilled dough into 3/8 inch thick slices. Arrange the slices on a baking sheet. Bake for 10-12 minutes or until bottom are lightly golden. 
4. In a microwave safe bowl, combine the remaining 8 oz of white chocolate and shortening. Heat for 30-45 seconds, stir, and heat again. Once it starts to melt, shorten the amount of time you microwave it each time (try 10-15 seconds). Be careful not to burn the chocolate. Transfer the melted chocolate to an icing bag. Drizzle the melted chocolate over the cookies and let them set.

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