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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!
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acid favorited White Chocolate Cherry Shortbread
27 Mar 11:54
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Step 1
Gather your ingredients:
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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.
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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.
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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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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...