White Chocolate Cherry Shortbread Recipe 485 Food

WHITE-CHOCOLATE CHERRY SHORTBREAD

Steps:

• Preheat oven to 325 degrees F. Spread cherries on paper towels to drain well.
• In a large bowl, combine flour and sugar. Using a 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 almond extract and, if desired, food coloring. Knead mixture until it forms a smooth ball.
• Shape dough into 3/4-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 1-1/2-inch rounds.
• Bake in preheated oven for 10 to 12 minutes or until centers are set. Cool for 1 minute on cookie sheet. Transfer cookies to a wire rack and let cool.
• In a small saucepan, combine remaining 8 ounces white chocolate and the shortening. Cook and stir over low heat until melted. Dip half of each cookie into chocolate, 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. Makes about 60.
• 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.

CHOCOLATE CHERRY SHORTBREAD COOKIES

Steps:

• In a medium bowl, whisk together the flour, cocoa powder, pink pepper and salt. Set aside.
• Place the butter and 1/3 cup sugar in a large bowl and beat with an electric mixer until light pale and fluffy, about 2 minutes. Add the egg yolks and beat for an additional minute. In two additions, add the flour mixture, beating on low speed until just combined between additions. Pulse in the dried cherries and chocolate chips.
• Place a piece of plastic wrap on a clean, dry surface. Transfer the cookie dough to the plastic wrap, form into a 2-inch-wide log, and wrap tightly. Refrigerate for at least 1 hour.
• Preheat the oven to 350 degrees F.
• Using a sharp, thin knife, cut the log into 1/3-inch-thick rounds. Set the cookies on an ungreased baking sheet, spaced 1 inch apart, and sprinkle evenly with the remaining 2 teaspoons sugar.
• Bake until just set, 25 minutes. Cool the cookies completely on the baking sheet before removing to a wire rack.

WHITE CHOCOLATE SHORTBREAD COOKIES

Steps:

• Preheat the oven to 325 degrees F. Line baking sheets with parchment paper or baking mats.
• Cream the butter and sugar together. Sift in the flour and cornstarch and blend using a pastry cutter until the ingredients all come together. (If the mixture seems excessively dry, cut in 1 more tablespoon of butter--but only if you really need it.) Form the dough into a big ball, wrap in plastic wrap and refrigerate 20 minutes.
• Roll onto a lightly floured surface and cut into rounds with a 3- or 4-inch round or fluted cookie cutter. Place on the prepared baking sheets. Bake for 20 minutes. Do not allow the shortbread to brown; check your oven sooner if it runs hot. Let cool.
• Melt the chocolate in a bowl over a pan of boiling water, or in a microwave. Once the shortbread cookies have cooled, spoon a little chocolate onto each cookie, spread it out and sprinkle over some sprinkles! Allow the chocolate to harden for an hour before eating, storing or packaging.

CHERRY SHORTBREAD COOKIES

Steps:

• Preheat oven to 300 degrees F (150 degrees C). Line a cookie sheet with parchment paper.
• Using a food processor, mix the flour, butter, sugar and salt for 20 seconds.
• Add the cherries and pulse until chopped (about 20 seconds).
• Turn out the mixture onto a work surface and gather into a smooth, compact ball.
• On a lightly floured surface, form the dough into a 7 by 9 inch rectangle, about 1/4 inch thick.
• Cut into 12 rectangles. Prick each cookie 3 times with a fork.
• Using a metal spatula, place the cookies about 1 inch apart on the prepared cookie sheet and refrigerate for 20 minutes.
• Bake until light golden brown (30 minutes).
• Let cool for 10 minutes before transferring to a rack to cool completely and sprinkle with sugar.

WHITE CHOCOLATE CHERRY SHORTBREAD RECIPE - (4.5/5)

Steps:

• Preheat oven to 325°F. Add the flour and sugar to the bowl of the food processor and pulse for a couple seconds until combined. Add the butter and pulse until the mixture resembled fine crumbs, about 10 pulses. Pour the flour mixture into the medium mixing bowl. Stir in the chopped cherries and 4 ounces (2/3 cup) of the chopped chocolate. Stir in the almond extract and the cherry juice. Mix with your hands until it forms a smooth ball, about 5 minutes. You may have to press on the dough to make it form a ball. Wrap the dough up in plastic and allow it to rest in the refrigerator for 30 minutes. Scoop out dough, about 2 teaspoons for each cookie, and shape it into balls. Hold each dough ball in your hand for about 15 to 20 seconds to let your body heat help hold the dough together. Place balls 2 inches apart on the ungreased cookie sheet. Using the bottom of a drinking glass dipped in water and sugar, flatten each ball to about 1/4-inch high. If the edges crack, press the cracks back together with your fingers. Bake in preheated oven for 10 to 12 minutes or until centers are set. Cool for 3 to 4 minutes on the cookie sheet to let the bottoms finish setting, and then transfer cookies to a wire rack and let cool. In a small saucepan, add the remaining 8 ounces of chopped white chocolate and the butter. Cook and stir over low heat until melted. Or microwave the chocolate and butter for 1 minute at 70% and stir, and then microwave in 10 to 15 second increments, stirring in between, until the chocolate is smooth with only a few chunks remaining. Stir in the remaining chunks. Dip half of each cookie into chocolate, allowing the excess to drip off. Sprinkle nonpareils or the decorative sugar on the wet chocolate. Place cookies on waxed paper until chocolate is set. STORE: Layer cookies between waxed paper in an airtight container and cover. Store at room temperature for up to 3 days or freeze for up to 3 months.