White Chocolate Cherry Shortbread

 

"As we struggle with shopping lists and invitations, compounded by December's bad weather, it is good to be reminded that there are people in our lives who are worth this aggravation, and people to whom we are worth the same."

 - Donald E. Westlake

 

Christmas day is in a week! Time goes by so fast. Especially as I get older. I want to stop and cherish the moments. I mean it is the most wonderful time of the year!

Chopping the cherries

 

I wanted to make some Christmas cookies. Usually this time of year I'm baking up a storm! Not exactly what it's been like this year. I've been sick, the dogs have been sick. And when I'm not feeling good it all backs up. The dishes, the laundry, you know what I mean.

 

 

Cut up the butter and add it to the dry ingredients

 

So these cookies that I wanted to make, well they had to be good, since I wasn't exactly going to make more cookies soon.

 

Cut it into the dry ingredients with a pastry blender until the butter is like fine crumbs. You could also do this in a food processor.

 

I'm so glad I made these. I love, love, love maraschino cherries. Once I open a jar, it's like my arm is uncontrollable, I need to eat one after the other. Thankfully I purchased 2 jars, but only needed one.

 

That's maraschino cherry juice on the left, I added a few Tablespoons of the juice to my cookies.

 

 I love white chocolate and shortbread too, so come on! I was all over this recipe.

Knead the mixture and form into a ball

 

These cookies turned out delicious! My husband who isn't even a white chocolate fan, said, "those cookies are really good!" (High praise from someone who doesn't love sweets.)

 

There is white chocolate in the cookies themselves, as well as being dipped in the white chocolate. You don't really need to dip them into white chocolate if you don't want to. I think it makes them more pretty. The cookies that aren't dipped, aren't too sweet which is nice.

 

Roll up a dough ball, then press it down with the bottom of a glass dipped in sugar

 

These really are a great Christmas time cookie. I love that they are sort of pink. I added to the pink-ness by adding pink sprinkles. So they're festive, pretty, and super yummy! I think these would be the star at a cookie party! Santa would love them too, I just know it!

Right out of the oven

 

I hope you and your family are having a fabulous Christmas season!

After I dipped them in white chocolate and sprinkled them with pink sprinkles!

"Blessed is the season which engages the whole world in a conspiracy of love."

 

- Hamilton Wright Mabie

 

 

 

Indiana Glass Co.Vintage Milk Glass Cake Stand available at my Etsy shop, House of Lucien

I link up with these great parties!


White Chocolate Cherry Shortbread

adapted from Better Homes and Gardens

Ingredients

1/2 cup (3 1/4 oz or 91 g. weighed after draining) maraschino cherries, drained and finely chopped - but save the cherry liquid!

 

2 1/2 cups (375 g.) all-purpose flour

 

1/2 cup (100 g.) sugar

 

1/2 tsp. salt

 

1 cup (2 sticks) or (228 g.) cold unsalted butter, (or if using salted, reduce the salt amount to 1/4 tsp)

12 ounces (340 g.) white chocolate baking squares with cocoa butter, finely chopped

 

1/2 teaspoon almond extract

 

1 -2 Tablespoons of reserved maraschino cherry liquid

 

White nonpareils and/or edible glitter (optional)

 

 

Directions

 

Preheat oven to 325 degrees Fahrenheit,  160/170 degrees Celsius, Gas Mark 3.

 

Spread cherries on paper towels to drain well.

 

In a large bowl, whisk together the flour, salt and sugar. Cut the butter into pieces (around 2 Tablespoon size) and add it to the dry ingredients. Using a pastry blender, cut in the butter until mixture resembles fine crumbs. Stir in drained, chopped cherries and 4 ounces (114 g.) (2/3 cup) of the chopped chocolate. Stir in almond extract and, 1 -2 Tablespoons of the cherry juice. Knead mixture until it forms a smooth ball. It will seem too dry, but the more you knead it, it will come together.

 

Shape dough into about 1 -1 1/2 inch balls. Place balls 2 inches apart on a baking sheet lined with a silicone liner (like a Silpat), or lined with parchment paper. Using the bottom of a drinking glass dipped in sugar, flatten balls to 3 inch rounds. Bake in preheated oven for 12- 15 minutes or until centers are set. Cool for 5 minutes on cookie sheet. Transfer cookies to a wire rack and let cool.

 

Melt the white chocolate according to package directions.  Dip half of each cookie into chocolate, allowing excess to drip off. If desired, add some sprinkles. Place cookies on waxed paper or parchment, or a silicone baking sheet until chocolate is set. Makes about 3 dozen.

 

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.