Thursday, November 19, 2009

White Chocolate Cherry Shortbread Cookies

Oh my gosh!!!  These cookie are absolute heaven!  I can't stop eating them.  Here is a great new cookie recipe to enjoy.

1/2 cup maraschino cherries, drained and chopped
2 1/2 cup flour
1/2 cup sugar
1 cup cold butter
12 oz. white chocolate baking squares, finely chopped
1/2 tsp almond extract
2 drops red food coloring (optional)
2 tsp shortening
Red sugar crystals

Combine the flour and sugar and mix well.  Cut in cold butter until the mixture is fine crumbs.  You're supposed to use a pastry blender, but Ella Bella killed mine so I ended up using my metal whisk which worked just fine.  Stir in cherries and four ounces chopped chocolate.  Stir in extract and food coloring.  Knead into a smooth ball.Shape dough into 3/4" balls and place 2" apart on ungreased cookie sheet.  Using the bottom of a glass dipped in sugar flatter balls to 1 1/2".  Bake @ 325 degrees for 10-15 minutes.  13 minutes was perfect in my oven.  Cool for 1 minute on baking sheet and then transfer to a cooling rack.

In saucepan, combine 8 ounces of chocolate and shortening.  Stir on low heat until melted.  Dip half the cookie in chocolate and sprinkle the edges with red sugar crystals.  Place on wax paper until cookie is set.  Makes about 5 dozen.

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