Prep 40 mins
Cook 10 mins
Pretty, pretty. These cookies are ideal for Christmas or Valenitnes Day. Edible glitter is just too much fun to play with, try it if you can get it! Be sure to use shortening that is "not" butter flavored as it will turn the color from snow white to yellowed. I cannot get the Zaar computer to print "white sugar nonpareils", you only want white ones here.
- 1⁄2 cup maraschino cherry, 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 multicolored sugar nonpareils (and or red edible glitter)
- 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. Makes about 60.
- 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.
I made these cookies with a few variations-- instead of red food color, I used about 1 tsp of the cherry juice. I also pressed the dough into a log, wrapped it in parchment paper and chilled in the fridge for a couple of days-- only because I was busy. I set out to room temp for an hour, and sliced them into perfect cookies! I simply melted my white chocolate with a splash of canola oil (I don't use shortening) and microwaved it for 2-3 minutes. It worked great! I also rolled the side of each cookie is some pretty red and white decorators sugar. My families loves these!
I made these to give as gifts to some people that have helped me out recently..I made the batch of shortbread last night, and rolled it into a log to bake this morning. I left it sit out on the counter for an hour, then sliced into 30 cookies, rolled in sugar and baked for 20 minutes. I melted 2 oz of white chocolate, put it into a sandwich bag, cut the tip and drizzled the white chocolate on that way. WOnderful recipe Annacia, that will be made again, happily!
These shortbread cookies were devine. They were full of flavor and melted in your mouth. What a great combination, cherry, almond and white chocolate, we just loved them. The pretty cookies were crisp, and tender and were a wonderful addition to my cookie baskets. Thanks so much for sharing another great recipe.