Thursday, December 15, 2011

White Chocolate Cherry Shortbread

I am getting together with three of my dearest friends for a small Christmas Cookie Exchange.
Wanting to try a recipe I had in my file for a few years I finally made these pretty little cookies.
Though tiny in size they are BIG on flavor.
Each cookie measures just over 1.5-inches but could easily be made larger by rolling bigger balls.
White-Chocolate Cherry Shortbread
Better Homes and Gardens Recipe

Yield: 60 cookies
Prep: 40 mins
Bake: 325°F 10 mins

Ingredients
1/2 cup maraschino cherries, drained and finely chopped (I used my little Oscar)
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 - I used more)
2 teaspoons shortening
White nonpareils and/or red edible glitter (optional)

Directions
1.  Preheat oven to 325 degrees F. Spread cherries on paper towels to drain well.

2.  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.

3.  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.

4.  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.

5.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.

Storage 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.

NOTE:  I used the large end of a melon baller to measure out the dough before rolling.

Makes 60 cookies @87 Calories each

Linking to
Potpourri Party @2805
Crazy Cute Link Party @Between U & Me
What's It Wednesday @Ivy and Elephants
Foodie Friday @Designs by Gollum
Transformation Thursday @The Shabby Creek Cottage
Show & Tell Friday @My Romantic Home
Holly Bloggy Christmas Party @Simply Sweet Home
Wednesday's WOW @This Good Steward
Sweet Tooth Friday @Alli n Son
Feature Yourself Friday @Fingerprints on the Fridge
Think Pink Sundays @Flamingo Toes
Sweet Indulgences @A Well-Seasoned Life
The Sunday Showcase Party @Under The Table Dreamer
Anything Goes @Eye Heart
Made by You Monday @Skip to me Lou
Share the Love Wednesday @Very Merry Vintage Style
Wow Us Wednesdays @Savvy Southern Style

Sunday, December 11, 2011

Silly Hats

For the Boys
(Thank you , Ella, for modeling the angry birds hats)

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