Monday, December 14, 2015

White Chocolate Cherry Shortbread

This is a recipe I tried for the first time this year… initially stumbled upon this gem at closetcooking.com. They were cute… but were they tasty?


I am happy to report that these adorable morsels of cherry-studded shortbread are, in fact, very tasty indeed. The beauty is that they can be altered to suit your tastes, like most cherished icebox recipes can. I made them with white chocolate morsels, but you could just as easily use dark chocolate. Or green cherries (eww) or dried cranberries (might have to try that one). I gave these a decorative drizzle of Ghirardelli Dark Melting Chocolate wafers, and I will certainly make them again, though I may spring for fancier cherries next time.

White Chocolate Cherry Shortbread

Ingredients
1 cup unsalted butter, room temperature
1/2 cup confectioners sugar
2 cups all-purpose flour
1/2 teaspoon salt
1 cup maraschino cherries, chopped (I pulsed them briefly in the food processor because I’m lazy)
1/2 cup white and/or dark chocolate chips
1/2 tablespoon vanilla extract
White or dark chocolate melting wafers
Directions
Cream the butter and the sugar. Mix the flour and the salt. Mix the dry ingredients into the wet until it starts forming larger clumps. Mix in the maraschino cherries, white chocolate and vanilla extract.
Form the dough into the shape that you want, wrap it in parchment paper or plastic and let it chill in the fridge for at least an hour. Cut the log into 1/4 inch thick slices and place them on a parchment lined baking pan with one inch of space between them.
Bake in a preheated 325F/170C oven until they just start to turn lightly golden brown on top, about 10-15 minutes. Let cool completely.
Melt the chocolate wafer in a zipper baggie in a cup of near-boiling water. Massage occasionally until all is melted. Drizzle the chocolate over the cookies, place on a sheet of parchment paper and let cool until the chocolate sets.

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