Oh cookie season, how I adore you! However, my diet does not. Either way, my taste buds are quite please with what's been baking up in the kitchen lately. This week I've attempted something bright in color and full of flavor, white chocolate cherry shortbread cookies. Soft, crumbly and delicious these cookies make quite the impression at your cookie swap. After baked, they are dipped in white chocolate and rolled in gold edible glitter adding just the pizzaz any holiday should have. Here's the recipe...
:: Ingredients ::
½ cup maraschino cherries, drained and finely chopped
2 ½ cups all-purpose flour
½ cup sugar
1 cup cold butter
12 ounces white chocolate baking squares with cocoa butter, finely chopped
½ teaspoon almond extract
2 drops red food coloring
2 teaspoons shortening
Edible Gold Glitter
Preheat oven to 325 degrees F. Spread cherries on paper towels to drain.
In a large bowl, combine flour and sugar. Using 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 the almond extract and, if desired, food coloring. Knead mixture until it forms a smooth ball.
Shape dough into ¾ 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 ½ inch rounds.
Bake in preheated oven for 10-12 minutes, or until centers are set. Cook for 1 minute on cookie sheet, then transfer to a wire rack to let cool.
In a small saucepan, combine the remaining 8 ounces of white chocolate and the shortening. Cook and stir over low heat until melted. Dip half of each cookie in the chocolate mixture, 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.