White Chocolate Cherry Shortbread Recipe 485

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CHOCOLATE CHERRY SHORTBREAD COOKIES



Chocolate Cherry Shortbread Cookies image

Provided by Giada De Laurentiis

Categories     dessert

Time 1h55m

Yield 17 cookies

Number Of Ingredients 9

1 1/2 cups all-purpose flour
1/3 cup unsweetened cocoa powder
1/2 teaspoon pink peppercorns, crushed
1/2 teaspoon kosher salt
1 1/2 sticks (12 tablespoons) unsalted butter, at room temperature
1/3 cup plus 2 teaspoons sugar
2 egg yolks, at room temperature
1/4 cup dried cherries, chopped
1/4 cup semisweet chocolate chips

Steps:

  • In a medium bowl, whisk together the flour, cocoa powder, pink pepper and salt. Set aside.
  • Place the butter and 1/3 cup sugar in a large bowl and beat with an electric mixer until light pale and fluffy, about 2 minutes. Add the egg yolks and beat for an additional minute. In two additions, add the flour mixture, beating on low speed until just combined between additions. Pulse in the dried cherries and chocolate chips.
  • Place a piece of plastic wrap on a clean, dry surface. Transfer the cookie dough to the plastic wrap, form into a 2-inch-wide log, and wrap tightly. Refrigerate for at least 1 hour.
  • Preheat the oven to 350 degrees F.
  • Using a sharp, thin knife, cut the log into 1/3-inch-thick rounds. Set the cookies on an ungreased baking sheet, spaced 1 inch apart, and sprinkle evenly with the remaining 2 teaspoons sugar.
  • Bake until just set, 25 minutes. Cool the cookies completely on the baking sheet before removing to a wire rack.

WHITE-CHOCOLATE CHERRY SHORTBREAD RECIPE - (4.8/5)



White-Chocolate Cherry Shortbread Recipe - (4.8/5) image

Provided by carmen-2

Number Of Ingredients 9

1/2 cup of maraschino cherries, drained and finely chopped
2 1/2 cups of all-purpose flour
1/2 cup of sugar
1 cup of cold butter
12 ounces of white chocolate baking squares with cocoa butter, finely chopped
1/2 teaspoon of almond extract
2 drops red food coloring (optional)
2 teaspoons of shortening
White nonpareils and/or red edible glitter (optional)

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. 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.

WHITE CHOCOLATE CHERRY SHORTBREAD RECIPE - (4.5/5)



White Chocolate Cherry Shortbread Recipe - (4.5/5) image

Provided by Foodiewife

Number Of Ingredients 10

1/2 cup maraschino cherries, drained and finely chopped
2 1/2 cups unbleached all-purpose flour
1/2 cup granulated sugar
2 sticks cold unsalted butter, cut into small squares
12 ounces white baking chocolate, finely chopped (I use Ghirardelli.)
1/2 teaspoon almond extract
2 drops cherry juice
small dish with granulated sugar for dipping
2 teaspoons unsalted butter
White nonpareils, red sparkling sugar, or red edible glitter (optional)

Steps:

  • Preheat oven to 325°F. Add the flour and sugar to the bowl of the food processor and pulse for a couple seconds until combined. Add the butter and pulse until the mixture resembled fine crumbs, about 10 pulses. Pour the flour mixture into the medium mixing bowl. Stir in the chopped cherries and 4 ounces (2/3 cup) of the chopped chocolate. Stir in the almond extract and the cherry juice. Mix with your hands until it forms a smooth ball, about 5 minutes. You may have to press on the dough to make it form a ball. Wrap the dough up in plastic and allow it to rest in the refrigerator for 30 minutes. Scoop out dough, about 2 teaspoons for each cookie, and shape it into balls. Hold each dough ball in your hand for about 15 to 20 seconds to let your body heat help hold the dough together. Place balls 2 inches apart on the ungreased cookie sheet. Using the bottom of a drinking glass dipped in water and sugar, flatten each ball to about 1/4-inch high. If the edges crack, press the cracks back together with your fingers. Bake in preheated oven for 10 to 12 minutes or until centers are set. Cool for 3 to 4 minutes on the cookie sheet to let the bottoms finish setting, and then transfer cookies to a wire rack and let cool. In a small saucepan, add the remaining 8 ounces of chopped white chocolate and the butter. Cook and stir over low heat until melted. Or microwave the chocolate and butter for 1 minute at 70% and stir, and then microwave in 10 to 15 second increments, stirring in between, until the chocolate is smooth with only a few chunks remaining. Stir in the remaining chunks. Dip half of each cookie into chocolate, allowing the excess to drip off. Sprinkle nonpareils or the decorative sugar on the wet chocolate. Place cookies on waxed paper until chocolate is set. STORE: Layer cookies between waxed paper in an airtight container and cover. Store at room temperature for up to 3 days or freeze for up to 3 months.

SUGARY CHOCOLATE-CHERRY SHORTBREAD



Sugary Chocolate-Cherry Shortbread image

Mini chocolate chips are the perfect complement to dried cherries in this gift-worthy shortbread recipe.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h30m

Yield 64

Number Of Ingredients 9

1 tablespoon granulated sugar
1 cup butter, softened
1/2 cup powdered sugar
2 1/2 cups all-purpose flour
1/8 teaspoon salt
1/4 cup miniature semisweet chocolate chips
1/4 cup finely chopped dried cherries
1 teaspoon vanilla
1/2 cup granulated sugar

Steps:

  • Heat oven to 325°F. Line 8-inch square pan with foil, leaving foil overhanging at 2 opposite sides of pan. Grease foil with shortening; sprinkle with 1 tablespoon granulated sugar.
  • In large bowl, beat butter with electric mixer on medium speed until creamy; add powdered sugar, beating well. In medium bowl, mix flour and salt; gradually add to butter mixture, beating until well blended. Stir in chocolate chips, cherries and vanilla. Press dough into pan.
  • Bake 40 minutes or until golden. Cool in pan 30 minutes or until slightly warm. Use foil to gently lift shortbread out of pan. With sharp knife, cut into 8 rows by 8 rows. Dip shortbread squares in 1/2 cup granulated sugar.

Nutrition Facts : Calories 60, Carbohydrate 7 g, Fat 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 30 mg

WHITE-CHOCOLATE CHERRY SHORTBREAD



White-Chocolate Cherry Shortbread image

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

1/2 cup maraschino cherry, drained and finely chopped
2 1/2 cups all-purpose flour
1/2 cup sugar
1 cup cold butter
12 ounces white chocolate baking squares, with cocoa butter, finely chopped
1/2 teaspoon almond extract
2 drops red food coloring (optional)
2 teaspoons shortening
white multicolored sugar nonpareils (and or red edible glitter)

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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Top Asked Questions

How do you make chocolate cookies with shortening and white chocolate?
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.
What do you put in shortbread cookies?
A basic shortbread recipe requires nothing more than butter, flour, and sugar. This version of the classic cookie recipe is dressed up with the addition of maraschino cherries and a dip in melted white chocolate. Pretty Cookies Flavored with Cherries!
How do you make a cherry cake with cherries?
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.
How to bake cherries in oven?
Directions Preheat oven to 325 degrees F. Spread cherries on paper towels to drain well. In a large bowl, combine flour and sugar. Shape dough into 3/4-inch balls. Bake in preheated oven for 10 to 12 minutes or until centers are set. In a small saucepan, combine remaining 8 ounces white chocolate and the shortening.

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