Here is the recipe for the White Chocolate Cherry Shortbread Cookies. Hard to glean from the video. White Chocolate Cherry Shortbread Cookies Preheat over to 325 degrees ½ c. chopped maraschino cherries, drain on paper towels 2 ½ c. all purpose flour ½ c. sugar 1 c. cold butter, cut in small pieces. 2/3 c. finely chopped white chocolate ½ tsp almond extract 2 drops red food coloring 8 oz white chocolate red edible glitter or nonpareils Place flour and sugar in large mixing bowl and cut in butter with pastry cutter. Add cherries, white chocolate, almond extract and stir together. Knead dough until smooth ball forms. Add red food coloring (optional) and knead until mixed. Roll dough into ¾ in balls (about 60). Place 2 inches apart on ungreased cookie sheet. Dip bottom of glass drinking glass in sugar, flatten ball to 1 ½ inches around. Dip glass before flattening each ball. Bake 10-12 minutes – cool 1 minute on cookie sheet then transfer to waxed paper on wire rack. Continue to cool completely. Melt 8 oz of white chocolate with 2 tsp of shortening. Dip half of each cookie in white chocolate and roll side of cookie in edible glitter or nonpareils. Place in airtight container between waxed paper then eat or freeze for up to 3 months. Yumm!
Posted on: Sat, 16 Nov 2013 13:13:53 +0000
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