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White Chocolate Cherry Shortbread

(36)
  • 36 servingscookies
    Yield
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    Prep Time
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This recipe made the rounds at Christmas on Fine Cooking and several food blogs. The original recipe comes from Better Homes & Garden Magazine. I decided to take an easy shortcut, rolling the dough into log and storing them in parchment paper. Two days later, I sliced and baked them. Easy! They are very addicting, and are deemed a Family Favorite

Ingredients

½ cup maraschino cherries, drained and finely chopped
2-½ cups (375 grams) unbleached all-purpose flour
½ cup (88 grams) granulated sugar
2 sticks (450 grams) cold unsalted butter, cut into small squares
12 ounces (340 grams) white baking chocolate, finely chopped (I use Ghirardelli.)
½ teaspoon almond extract
2 drops cherry juice
small dish with granulated sugar for dipping
2 teaspoons unsalted butter
White nonpareils, red sparkling sugar, or red edible glitter (optional)
Preparation

Nutrition Facts

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