RECIPE & PHOTOS SUBMITTED BY Susan McElroy
White Chocolate Cherry Shortbread cookies
Ingredients: 1/2 cup maraschino cherries, drained, chopped
2 1/2 cups all purpose flour
1/2 cup granulated sugar
1 cup cold butter
12 oz. white chocolate baking squares
1/2 tsp. pure almond extract
2 tab. shortening
Edible glitter; or white nonpareils, any of your choice
optional: 2 drops red food coloring
Preheat at 325 degrees
Drain cherries well and chop. In large bowl combine flour and sugar. Cut in cold butter pieces, mix to a crumbled mixture. Stir in chopped cherries, mix, stir in 4oz. white chocolate chopped in pieces. Stir in almond extract and (optional red food coloring). Knead into smooth ball. Shape into 3/4 in. balls and place onto ungreased cookie sheet. Take a drinking glass and press bottom into white granulated sugar, then press onto cookie ball into a round circle (not too flat). Bake 10-12 minutes. Do not bake longer. Cool.
In small saucepan combine remaining 8oz. of white chocolate and shortening. Cook over low heat until melted. Dip edge of cherry cookie into white chocolate, roll edge in edible glitter. Store in airtight container. Enjoy!
Ingredients: 1/2 cup maraschino cherries, drained, chopped
2 1/2 cups all purpose flour
1/2 cup granulated sugar
1 cup cold butter
12 oz. white chocolate baking squares
1/2 tsp. pure almond extract
2 tab. shortening
Edible glitter; or white nonpareils, any of your choice
optional: 2 drops red food coloring
Preheat at 325 degrees
Drain cherries well and chop. In large bowl combine flour and sugar. Cut in cold butter pieces, mix to a crumbled mixture. Stir in chopped cherries, mix, stir in 4oz. white chocolate chopped in pieces. Stir in almond extract and (optional red food coloring). Knead into smooth ball. Shape into 3/4 in. balls and place onto ungreased cookie sheet. Take a drinking glass and press bottom into white granulated sugar, then press onto cookie ball into a round circle (not too flat). Bake 10-12 minutes. Do not bake longer. Cool.
In small saucepan combine remaining 8oz. of white chocolate and shortening. Cook over low heat until melted. Dip edge of cherry cookie into white chocolate, roll edge in edible glitter. Store in airtight container. Enjoy!
ENJOY
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