Menu Enter a recipe name, ingredient, keyword...

white chocolate cherry shortbread cookies


Google Ads
Rate this recipe 0/5 (0 Votes)


  • 1/2 cup maraschino cherries, drained and finely chopped
  • 2 1/2 cups 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
  • 2-3 drops red food coloring
  • 2 teaspoons red food coloring
  • red and green sugar sprinkles



Step 1

1. preheat oven to 325 degrees. spread cherries on paper towels to drain well.
2.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 of the chopped chocolate. stir in almond extract and food coloring. knead mixture until it forms a smooth ball.
3. shape dough into 3/4 inch balls. place balls 2 inches part on an ungreased cookie sheet. using the bottom of a drinking glass dipped in sugar, flatten balls to 1-1/2 inch rounds.
4. bake in preheated oven for 10 minutes or until centers are set. cool for 1 minute on cookie sheet and transfer to a wire rack. let cool.
5. melt remaining white chocolate and shortening in a small bowl. dip half of each cookie into chocolate, allowing excess to drip off. roll in sugar sprinkles. place cookies on waxed paper until chocolate is set.

You'll also love

Review this recipe

Cherry Sauce Cherry Cheesecake Pancakes