Chocolate Recipes - White-Chocolate Cherry Shortbread
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
1. Preheat oven to 325 degrees F. 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 (2/3 cup) of the chopped chocolate. Stir in almond
extract and, if desired, food coloring. Knead mixture until it forms a
smooth ball.
3. 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.
4. 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.
5. 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.
Chocolate Recipes
