WHITE-CHOCOLATE CHERRY SHORTBREAD
Pretty, pretty. These cookies are ideal for Christmas or Valenitnes Day. Edible glitter is just too much fun to play with, try it if you can get it! Be sure to use shortening that is "not" butter flavored as it will turn the color from snow white to yellowed. I cannot get the Zaar computer to print "white sugar nonpareils", you only want white ones here.
Provided by Annacia
Categories Dessert
Time 50m
Yield 60 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 325 degrees F. Spread cherries on paper towels to drain well.
- In a large bowl, combine flour and sugar. Using a pastry blender, cut in the butter until mixture resembles fine crumbs. Stir in drained cherries and 4 ounces (2/3 cup) of the chopped chocolate. Stir in almond extract and, if desired, food coloring. Knead mixture until it forms a smooth ball.
- Shape dough into 3/4-inch balls. Place balls 2 inches apart on an ungreased cookie sheet. Using the bottom of a drinking glass dipped in sugar, flatten balls to 1-1/2-inch rounds.
- Bake in preheated oven for 10 to 12 minutes or until centers are set. Cool for 1 minute on cookie sheet. Transfer cookies to a wire rack and let cool.
- In a small saucepan, combine remaining 8 ounces white chocolate and the shortening. Cook and stir over low heat until melted. Dip half of each cookie into chocolate, allowing excess to drip off. If desired, roll dipped edge in nonpareils and/or edible glitter. Place cookies on waxed paper until chocolate is set. Makes about 60.
- To Store: Layer cookies between waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.
Nutrition Facts : Calories 84.4, Fat 5.1, SaturatedFat 3.1, Cholesterol 8.9, Sodium 27, Carbohydrate 9, Fiber 0.1, Sugar 5, Protein 0.9
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- Preheat the oven to 325 degrees F. Spread the chopped cherries on paper towels to drain well. Don't forget to reserve the juice!
- In a large bowl, combine the flour and sugar. Using a pastry blender or two knives, cut in the butter until the mixture resembles fine crumbs. Stir in the drained cherries and chopped white chocolate. Stir in the almond extract and enough reserved juice to form a smooth ball. Gradually add a tablespoon of the juice at a time and mix with your hands until the dough comes together.
- Shape the dough into 1- or 2-inch balls. Place the balls about 2 inches apart on cookie sheet lined with parchment paper or a silpat liner. Using the bottom of a drinking glass dipped in sugar, flatten the balls to about 1/4 to 1/2-inch thick.
- Bake for 10 to 12 minutes until the centers are set. Cool for a minute or two on the baking sheet and then transfer to a wire rack to cool completely. If desired, dip the cookies in melted white chocolate (or white candy coating) and before they set roll the edges in sprinkles. Let the chocolate set before stacking or serving. The cookies can be made, dipped (if desired) then covered and refrigerated for up to 3 days.
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