Ingredients for White Chocolate Cherry Shortbread
- Maraschino Cherry
- All Purpose Flour
- 1 cup powdered sugar
- 1 cup (2 sticks) unsalted shortening (not butter-flavored)
- White Chocolate Baking Squares
- 1 teaspoon almond extract
- Red Food Coloring
- 2 tablespoons shortening
- Multicolored Sugar Nonpareils
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How to Make White Chocolate Cherry Shortbread
- Preheat oven to 325°F (160°C). Line baking sheets with parchment paper.
- Pat cherries dry on paper towels to remove excess moisture.
- In a large bowl, whisk together 2 1/2 cups all-purpose flour and 1 cup powdered sugar.
- Cut in 1 cup (2 sticks) unsalted shortening (not butter-flavored) using a pastry blender or your fingertips until the mixture resembles coarse crumbs.
- Stir in 1 cup drained cherries and 4 ounces (113g) finely chopped white chocolate.
- Add 1 teaspoon almond extract and a few drops of white food coloring (optional) and mix well.
- Gently knead the dough until it forms a smooth ball. Do not overmix.
- Roll dough into 3/4-inch balls.
- Place balls 2 inches apart on the prepared baking sheets.
- Dip the bottom of a drinking glass in granulated sugar and gently flatten each ball to a 1 1/2-inch round.
- Bake for 10-12 minutes, or until the edges are lightly golden and the centers are set.
- Let cool on the baking sheets for 1 minute before transferring to a wire rack to cool completely.
- In a small saucepan over low heat, melt together the remaining 8 ounces (227g) white chocolate and 2 tablespoons of shortening, stirring until smooth and glossy.
- Dip half of each cooled cookie into the melted white chocolate, allowing excess to drip off.
- While the chocolate is still wet, sprinkle the dipped edges with white sugar nonpareils and/or edible glitter (optional).
- Place the cookies on waxed paper to set the chocolate.
- Once the chocolate is set, store cookies in an airtight container at room temperature for up to 3 days or freeze for up to 3 months.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
20g
Fat
15g
Carbs
3g
