White Chocolate Cherry Shortbread Cookies
User Reviews
4.8
White Chocolate Cherry Shortbread Cookies
Description
These White Chocolate Cherry Shortbread Cookies combine classic shortbread components of butter, flour, and sugar with maraschino cherries and chopped white baking chocolate to add sweetness and texture. The cherries are drained and finely chopped to distribute evenly without adding excess moisture. The dough is gently brought together with a bit of the reserved cherry juice and almond extract for subtle flavor depth.
The dough is portioned into small balls, flattened, and baked at a low temperature of 325°F until the centers set, preserving a tender crumb. Cooling on wire racks prevents sogginess. Optionally, the cooled cookies can be dipped in melted white chocolate or candy coating, with sprinkles added for decoration, enhancing their presentation and richness.
These cookies have a delicate balance of flavors and a soft yet slightly crisp texture, making them suitable for teatime, gifting, or festive occasions. The combination of cherry and white chocolate creates a lightly sweet, nuanced taste distinct from traditional shortbreads.
Ingredients
- ½ cup maraschino cherries drained and finely chopped (juice reserved)
- 2 ½ cups all-purpose flour
- ½ cup granulated sugar
- 1 cup butter salted
- 4 ounces white baking chocolate finely chopped (about 2/3 cup)
- ½ teaspoon almond extract
- white candy coating or additional white baking chocolate; for dipping
- Sprinkles optional, for decorating
Instructions
- Preheat the oven to 325 degrees F. Spread the chopped cherries on paper towels to drain well. Don't forget to reserve the juice!
- In a large bowl, combine the flour and sugar. Using a pastry blender or two knives, cut in the butter until the mixture resembles fine crumbs. Stir in the drained cherries and chopped white chocolate. Stir in the almond extract and enough reserved juice to form a smooth ball. Gradually add a tablespoon of the juice at a time and mix with your hands until the dough comes together.
- Shape the dough into 1- or 2-inch balls. Place the balls about 2 inches apart on cookie sheet lined with parchment paper or a silpat liner. Using the bottom of a drinking glass dipped in sugar, flatten the balls to about 1/4 to 1/2-inch thick.
- Bake for 10 to 12 minutes until the centers are set. Cool for a minute or two on the baking sheet and then transfer to a wire rack to cool completely. If desired, dip the cookies in melted white chocolate (or white candy coating) and before they set roll the edges in sprinkles. Let the chocolate set before stacking or serving. The cookies can be made, dipped (if desired) then covered and refrigerated for up to 3 days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 36Cookies
Amount Per Serving
Calories kcal
% Daily Value*
| Serving | 1 Cookie | |
| Calories | 192kcal | 10% |
| Carbohydrates | 24g | 8% |
| Protein | 1g | 2% |
| Fat | 10g | 15% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 14mg | 5% |
| Sodium | 52mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 17g | 34% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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