Shortbread: White Chocolate Cherry Style

It is time to begin thinking of holiday baking as the season is fast approaching.  This time of year, I begin to sift thru my recipes, putting them in piles of “I want to make,” “maybe I will make,” and “not going to make.”  When I came up on this colorful recipe, I knew it was a perfectly cheerful holiday cookie to bake.

In comes the combination of light-colored sweet ma-ra-SCHEE-no cherries and the sugary confection of white chocolate. 

flattening the cookies

White Chocolate Cherry Shortbread

1 small jar maraschino cherries, drained and finely chopped.  Lay on paper towel to blot dry

2 1/2 c. all-purpose flour

1/2 c. sugar

1 c. cold butter

1 1/4 c. white chocolate chips

1 tsp. almond extract

1 tsp. cherry extract

2 drops red food coloring (optional) or as many drops as you want to make them pink or red

3/4 c. sugar for rolling dough balls in

white chocolate for melting and dipping

red colored sugar crystals or sprinkles for decorating

Pre-heat oven to 325 degrees F.  Spread cherries on paper towels to drain well.

In a large bowl, combine flour and sugar (1/2 cup).  Using a pastry blender, cut in the butter until mixture resembles fine crumbs.  Stir in drained (and blotted dry), chopped cherries and white chocolate chips.  Stir in almond extract, cherry extract and food coloring (or you can use cherry juice).  Knead mixture until a soft dough ball has formed, incorporating all crumbs in the bowl. 

Shape dough in to 3/4 inch balls.  Place the other 3/4 c. sugar in a small bowl.  Roll the dough ball around in the sugar until full coated.  Place balls 2 inches apart on an ungreased cookie sheet.  Using the flat bottom of a drinking glass, flatten balls to 1/4 inch high rounds.

Bake in a preheated oven for 10-12 minutes or until centers are set.  Cool for 1 min. on a cookie sheet.  Transfer to a wire rack and let cool.

In a microwaveable-safe bowl, place the white chocolate for melting.  Microwave for 45 seconds, stir and if still not melted fully, place back in microwave at 30 sec. intervals until fully melted smooth.

Dip half of each cooled shortbread in white chocolate.  Place on waxed paper, sprinkle with decorative accents and let cool to allow chocolate to harden. 

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.  ENJOY!

I think these red and white bakery confections will be sure to bring joy to your holidays and holiday parties 🙂

Sweet and delicious!  Just like a maraschino cherry on top of an ice cream sundae!  And a homemade cherry coke with maraschino cherry juice! 

…with a cherry on top please!

About TheSceneFromMe

Wife, Foodie, Traveler, Shopaholic. I am a thirty-something tactfully-opinionated nurse living in the Midwest. I believe shopping counts as cardio, tea cannot be too sweet, anything orange (and sparkly!) can cure a bad mood, and no one can have enough clothes, accessories or shoes. I love to bake, indulge in celebrity gossip, cupcakes, reality tv, photography, travel anywhere new or places that I've already graced, spend time with my family and live life the way I am meant to. I am in love with my iPhone, husband and 2 wrinkly shar-peis. Join me on the journey of my candy coated life. Fasten your seatbelts! This is the scene from ME!
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13 Responses to Shortbread: White Chocolate Cherry Style

  1. mmm these are DEFINITELY perfect for the holidays!!!!!! love creative and festive recipes 🙂

  2. J.Flo says:

    I’m totally going to try these gluten-free style, agave nectar instead of sugar, and maybe extra virgin coconut oil instead of butter… I’ll let you know how they turn out. They’re PiNK so I’ve gotta try 😉

  3. carascravings says:

    Those are beautiful!
    I love the colour.

  4. I NEED TO MAKE THESE ON VALENTINES DAY! saved the recipe- wow im seriously in love with these!! ❤

  5. Wowsa! What a fabulous recipe. These would be perrrrrfect for Xmas…I’m tagging and going to make!

  6. Pingback: 12 Days of Cookies, Day 10: Cheery Christmas Cookies | Eating Bird Food

  7. Pingback: Dark Choc Mint Blondies / Cherry White Choc Shortbread « Shanna Like Banana's Blog

  8. anickh says:

    omg those look pretty and i bet they taste sooo good. shortbread is always good

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