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Who can resist such buttery goodness!
I'll be making cookie trays for our wedding and am using my 4 remaining weekends to test recipes. They must be delicious and easy, as well as able to hold to at least a few days storage.

Yesterday's sample for Test Cookie Weekend #1 was a winner! Perfect, pretty, yummy, and easy!

Posted by jojobeandesigns from Wayne, New Jersey, United States • Published 17th June 2008 • See jojobeandesigns's 48 projects »

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acid favorited White Chocolate Cherry Shortbread 27 Mar 11:54

Step 1
Gather your ingredients:
Step 2
Preheat oven to 325.

In a large bowl, combine flour, sugar, and salt. Using a pastry blender, cut in the cubed butter until mixture resembles fine crumbs. Stir in maraschino cherries and 4 oz of the white chocolate (appx 2/3 c). Stir in extract. Knead mixture with hands until it forms a smooth ball.
Step 3
Shape dough into 3/4 in balls. Place balls 1 inch apart on an ungreased cookie sheet. Using the bottom of a drinking glass dipped in powdered sugar, flatten balls into 1 1/2 inch rounds. Bake for 10-12 minutes until centers of cookies are set. Cool on cookie sheet 1 minute and then transfer to cooling racks to cool completely.
Step 4
In a microwaveable, heat-proof bowl, melt white chocolate on HIGH power for 1 minute, stirring after each 20 seconds until smooth and completely melted. Depending on your microwave, check the melting process carefully as the chocolate can scorch easily. Dip half of each cookie into chocolate and allow excess to drip off, or just spoon it on like I did here. Place on wax paper until chocolate is set.

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Comments

Ashleigh B. 8th April 2009

I made these for my boy friends birthday. They were an unbelievable hit!! Obviously, the most difficult part was getting the dough to combine. I made sure everything was mized together good and instead of making one large ball of dough I made a several smaller balls. I found this to be much easier. And when I was flattening the cookies onto the cookie sheet I dipped the bottom of a glass into regular granulated sugar. It added a nice texture to the top of the cookied. I will definitely be making these again! Thanks for sharing.

SilverFilmRoses · Charlotte, North Carolina, US · 8 projects 10th August 2008

i made these two nights ago and they taste better each day. i used a whole bag of dried cherries and way too much chocolate ;) they are delicious!

jojobeandesigns · Wayne, New Jersey, US · 53 projects 14th July 2008

Vicky Ninja, the trick is definitely in the kneading. My first batch was disastrous as well, so don't fret! What I do is flour my counter space really well and then dump the crumbly dough onto it. I knead it like mad until it is a really smooth ball that holds together well.

Keep in mind that shortbreads are crumbly by definition, so a little of that is a good thing! You can even try freezing them once they've cooled. They'll keep for up to two months frozen, and I think they actually taste better that way! We pop ours in the microwave and eat them warm...

Vicky · Colchester, England, GB · 55 projects 7th July 2008

Gah! I just tried making these and it was an epic failure. The result tastes lovely but they're just way too crumbly! Any tips on making them more moist?