Whitechocolatecherryshortbread Recipes

WHITE-CHOCOLATE CHERRY SHORTBREAD

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.

WHITE CHOCOLATE SHORTBREAD COOKIES

Steps:

• Preheat the oven to 325 degrees F. Line baking sheets with parchment paper or baking mats.
• Cream the butter and sugar together. Sift in the flour and cornstarch and blend using a pastry cutter until the ingredients all come together. (If the mixture seems excessively dry, cut in 1 more tablespoon of butter--but only if you really need it.) Form the dough into a big ball, wrap in plastic wrap and refrigerate 20 minutes.
• Roll onto a lightly floured surface and cut into rounds with a 3- or 4-inch round or fluted cookie cutter. Place on the prepared baking sheets. Bake for 20 minutes. Do not allow the shortbread to brown; check your oven sooner if it runs hot. Let cool.
• Melt the chocolate in a bowl over a pan of boiling water, or in a microwave. Once the shortbread cookies have cooled, spoon a little chocolate onto each cookie, spread it out and sprinkle over some sprinkles! Allow the chocolate to harden for an hour before eating, storing or packaging.

CHOCOLATE SHORTBREAD WITH WHITE CHOCOLATE SAUCE

Steps:

• Preheat the oven to 350 degrees F.
• In a small metal bowl, combine the 2 types of chocolate and melt them gently over a pot of simmering water or a double boiler. Cool chocolate to room temperature.
• Make the shortbread dough: In the bowl of an electric mixer fitted with the whisk attachment, combine the butter and sugar. Blend until smooth and "creamed," 3 to 5 minutes. Mix in the cooled melted chocolate.
• Sift the flour and add to the butter mixture and blend on low speed to incorporate the flour. Do not over mix . Remove the dough from the bowl and refrigerate for a few minutes to chill.
• Make the chocolate sauce: In a medium-sized pot, bring the cream to a gentle simmer. Remove the pot from the heat and whisk in the white chocolate pieces. Allow the mixture to sit and cool for a minute. All of the white chocolate should easily melt into the cream. Whisk in the sour cream and taste for seasoning. Cook's Note: Sour cream is temperamental when heated, so take care that your mixture never gets overly hot. If so, cool a little before incorporating. Set aside at room temperature.
• Press the shortbread dough evenly into a 9 by 13 by 1-inch greased non-stick baking pan. Place in the center of the oven and bake for 35 to 40 minutes until the dough is fairly firm to the touch. Remove from the oven and allow the shortbread to cool for about 10 minutes. Cut into 12 rectangles, 4 by 2 inches, and then cut diagonally across rectangles to form 24 long triangles for good dipping.
• Arrange shortbread wedges on a tray with the white chocolate sauce in a bowl for dipping.

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

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)

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.

WHITE CHOCOLATE CHERRY BREAD

Steps:

• Add the bread ingredients in the order given (or the recommended order for your bread machine) to the machine pan. Select Dough/Manual cycle. Do not use delay cycles.
• After bread machine turns off, remove dough from machine and place on lightly floured surface; cover. Let rest for 10 minutes. Mix white chocolate baking chips, almonds and sugar in a small bowl. Grease a large baking sheet (or 2 baking sheets). Divide dough in half. Roll each half into a 12 x 9- inch rectangle. Spread 1 tablespoon butter over each rectangle. Sprinkle with half the white chocolate mixture and cut cherries. Press into dough. Roll up dough from long side. Pinch loaf to seal bottom and ends. Place on baking sheet(s). Cover and let rise in warm place about 45 minutes or until double.
• Brush with egg. Bake on center rack of preheated 350°F oven for 25 to 30 minutes or until golden brown. Note: if using 2 baking sheets, switch the position of the sheets half way through baking.
• Transfer loaf to wire rack placed on top of waxed paper. Cool. Mix glaze ingredients until smooth and of desired consistency. Drizzle each loaf with glaze.
• Note: A 10-ounce jar of maraschino cherries contains just enough cherries and juice for this recipe.