Well this is our second year of baking Christmas cookies at one of my mom's friend's house. We listen to Christmas music, sit by the fire talking, and play with her cute little dog while the cookies are baking!! It's a fun and festive afternoon...and we might do a little snacking while the cookies are baking...hahaha
At the end of the day we grab a little tub (or two...or three) and fill it with all of the different cookies. These ladies have so many yummy, creative, and flavorful cookies that it's hard to choose a favorite. But if I had to choose...I'd say the White Chocolate & Cherry Shortbread Cookies are probably my favorite!! See the yummy recipe below...I promise you won't be disappointed!!
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
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.