I am having a bunch of ladies over tonight for an Elmer’s Craft and Tell party. I’ll tell you more about that later, but for now I wanted to share one of the cookie recipes I’ll be serving. I found this recipe via Pinterest. Have you been sucked into the awesomeness of Pinterest yet? If not, I hesitate to recommend it. Not because it isn’t the most amazing thing to hit the internet ever, but because I’m pretty sure it’s more addicting than drugs. 😉
Anywho, when I saw these little shortbread cookies with cherries and white chocolate, I knew I had to give them a try. My family sampled them last night, and they were a huge hit to say the least. I let everyone have two, and even the non-cherry lovers kept begging for more until I threatened to make them wash dishes if they didn’t stop bothering me. Not really. I am a perfect mom and I never get irritated by my wonderful children. Haha.
If you like white chocolate or cherries, you should give these a try. Like soon. They are buttery and just melt in your mouth. The white chocolate makes them extra yummy! Plus they look so pretty with the little cherries peeking out. A perfect addition to any Christmas cookie tray!!
White Chocolate Cherry Shortbread Cookies
1/2 cup maraschino cherries, finely chopped
2 1/2 cups flour
1/2 cup sugar
1 cup cold butter
2/3 cup white chocolate chips, chopped
1/2 tsp almond extract
2 drops red food coloring (optional)
1 1/3 cups white chocolate chips
2 tsp shortening or oil (NOT butter or margarine!)
Drain and chop the cherries; set aside. In a large mixing bowl, combine flour and sugar. Cut the butter into the flour mixture using a pastry blender. Hint: Let the butter sit out for 10-15 minutes, or it is very difficult to mix in. It took me forever! After the butter/flour mixture is crumbly, add the cherries, 2/3 cup white chocolate, and food coloring. It will still be really crumbly, but don’t panic. Knead for a few minutes till the dough becomes smooth. Again, my butter was too cold, so this took me forever, but eventually it worked out. Roll dough into 1″ balls and place on cookie sheets. Use the bottom of a glass dipped in sugar to flatten each of the balls out. Bake at 325° for about 10-12 minutes. Cool completely.
In a small glass bowl, melt the shortening in the microwave. Add the 1 1/3 cups white chocolate. Microwave at half power, stirring every 30 seconds, till smooth. Dip half of each cookie in the melted chocolate and place on waxed paper till chocolate sets up.