White-Chocolate Cherry Shortbread

Beautiful pink and white shortbread cookies dipped in white chocolate and edible glitter. Perfect for Valentine's Day or Christmas!

Shortbread cookies dressed up with the addition of maraschino cherries and a dip in melted white chocolate.
Photo by Carrie L.
Shortbread cookies dressed up with the addition of maraschino cherries and a dip in melted white chocolate.
Shortbread cookies dressed up with the addition of maraschino cherries and a dip in melted white chocolate.

PREP TIME

40

minutes

TOTAL TIME

40

minutes

SERVINGS

60

servings

PREP TIME

40

minutes

TOTAL TIME

40

minutes

SERVINGS

60

servings

Ingredients

  • 1/2

    cup maraschino cherries, 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 nonpareils and or red edible glitter, optional

Directions

Preheat oven to 325°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. 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.

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. Learn more here.

Please describe your issue: