White Chocolate Cherry Shortbread Cookies
Indulging in homemade cookies brings a sense of warmth and comfort, especially when they are as delightful as White Chocolate Cherry Shortbread Cookies. These cookies combine the rich sweetness of white chocolate with the tartness of maraschino cherries, creating a treat that is both visually stunning and irresistibly delicious. Perfect for any occasion, these cookies will surely be a hit at gatherings, holiday celebrations, or simply as a sweet snack at home.
The Upside of White Chocolate Cherry Shortbread Cookies
What makes White Chocolate Cherry Shortbread Cookies a must-try? First, the buttery shortbread base provides a melt-in-your-mouth texture that pairs beautifully with the sweet and tangy cherry pieces. The addition of white chocolate adds a creamy richness that elevates the cookie experience. Also, these cookies can be customized with a touch of red food coloring for a festive flair, making them perfect for birthdays, holidays, or just a delightful afternoon treat.
What You’ll Gather
- 1/2 cup maraschino cherries, drained and finely chopped
- 2 cups all-purpose flour
- 1/2 cup granulated white sugar
- 1 cup (2 sticks) cold butter, cut into pieces
- 4 ounces white chocolate, finely chopped
- 1/2 teaspoon almond extract
- 2 to 3 drops red food coloring (optional)
- 8 ounces white chocolate (or vanilla candy disks)
- 2 teaspoons shortening
Gear Up: What to Grab
- Mixing Bowls: For combining ingredients.
- Whisk: To mix dry ingredients thoroughly.
- Baking Sheet: To place the cookies for baking.
- Parchment Paper: To line the baking sheet for easy cleanup.
- Rolling Pin: To roll out the dough if you decide to cut shapes.
Step-by-Step: White Chocolate Cherry Shortbread Cookies
Step 1: Preheat the Oven
Begin by preheating your oven to 350°F (175°C). This ensures that your cookies bake evenly.
Step 2: Prepare the Dough
In a large mixing bowl, combine the all-purpose flour and granulated sugar, whisking them together until well mixed. Next, add the cold butter pieces to the bowl. Using a pastry cutter or your fingertips, mix until the mixture resembles coarse crumbs.
Step 3: Add Cherries and Chocolate
Fold in the finely chopped maraschino cherries and the finely chopped white chocolate. The cherries will add a pop of color and flavor, while the white chocolate will enhance the sweetness.
Step 4: Flavor It Up
Stir in the almond extract and, if desired, the red food coloring. The food coloring is optional but adds a festive touch, making your cookies even more eye-catching.
Step 5: Form the Cookies
Scoop out tablespoon-sized portions of the dough and roll them into balls. Place them on a baking sheet lined with parchment paper, leaving about 2 inches between each cookie. If you prefer, you can use a cookie cutter to shape them into fun designs.
Step 6: Bake and Cool
Bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden. Once baked, remove them from the oven and allow them to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Step 7: Melt the Coating
While the cookies are cooling, prepare the coating. In a microwave-safe bowl, combine the 8 ounces of white chocolate or vanilla candy disks with the shortening. Heat in 30-second intervals, stirring in between, until melted and smooth.
Step 8: Drizzle and Decorate
Once the cookies are completely cool, dip each cookie halfway into the melted chocolate or drizzle it over the top using a fork. Allow the excess chocolate to drip off and place the cookies on a parchment-lined tray to set.
Make It Year-Round
- For Valentine’s Day, use heart-shaped cookie cutters and add a sprinkle of edible glitter.
- During the holiday season, substitute chopped cranberries for cherries for a seasonal twist.
- In the summer, add a hint of citrus zest for a refreshing flavor.
- These cookies can also be made as a gift, beautifully packaged in a box with a ribbon.
Missteps & Fixes
Even the best bakers encounter challenges. Here are some common missteps and how to fix them:
- Too crumbly dough: If your dough is too crumbly and doesn’t hold together, try adding a teaspoon of cold water at a time until it comes together.
- Cookies spreading too much: If your cookies spread too much while baking, ensure your butter is cold and firm before mixing.
- Overbaking: Keep an eye on the cookies as they bake; they should be lightly golden around the edges but still soft in the center.
Save for Later: Storage Tips
To keep your White Chocolate Cherry Shortbread Cookies fresh and delicious, follow these storage tips:
- Room Temperature: Store in an airtight container at room temperature for up to 5 days.
- Freezing: These cookies freeze well. Place them in a single layer on a baking sheet to freeze, then transfer to an airtight container for up to 3 months.
- Thawing: When ready to enjoy, simply thaw at room temperature for a few hours.
White Chocolate Cherry Shortbread Cookies FAQs
Can I substitute the maraschino cherries with fresh cherries?
Yes, you can use fresh cherries, but make sure to pit and chop them finely. Keep in mind that fresh cherries will add more moisture, so you may need to adjust the flour slightly.
What can I use instead of white chocolate?
If you’re looking for an alternative, you can use butterscotch chips or even dark chocolate for a richer flavor.
Can I make these cookies gluten-free?
Absolutely! Substitute the all-purpose flour with a gluten-free all-purpose blend, and you should have great results.
How can I make these cookies more festive?
Along with the food coloring, you can add festive sprinkles or use seasonal cookie cutters to shape the dough before baking.
Serve & Enjoy
Once you’ve prepared your White Chocolate Cherry Shortbread Cookies, gather your family or friends and enjoy these delightful treats together. They pair wonderfully with a warm cup of tea or coffee, making them perfect for a cozy gathering or an afternoon treat.
Baking these cookies isn’t just about the final product; it’s about the joy of creating something special. So, roll up your sleeves, get your ingredients ready, and let the sweet aromas fill your kitchen. Happy baking!
White Chocolate Cherry Shortbread Cookies
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C) to ensure even baking.
- In a large mixing bowl, combine the all-purpose flour and granulated sugar. Add the cold butter pieces and mix until it resembles coarse crumbs.
- Fold in the chopped maraschino cherries and white chocolate.
- Stir in the almond extract and optional red food coloring for a festive touch.
- Scoop tablespoon-sized portions of dough, roll into balls, and place them on a lined baking sheet.
- Bake for 12-15 minutes until edges are lightly golden. Cool on the baking sheet for a few minutes before transferring to a wire rack.
- In a microwave-safe bowl, combine the 8 ounces of white chocolate or candy disks with shortening. Heat and stir until melted.
- Once cookies are cool, dip each cookie in the melted chocolate or drizzle it over the top. Let set on parchment-lined tray.
Notes
- Store cookies in an airtight container at room temperature for up to 5 days.
- Freeze cookies for up to 3 months; thaw at room temperature.
- Add festive sprinkles or use seasonal cookie cutters for special occasions.
