White Chocolate Cherry Shortbread Cookie Tutorial

This is probably the most requested cookie that I make so I thought I'd post the recipe and the outline the process to make. They are delicious, but a little time consuming. Well worth it if you have a couple hours to spare.


Ingredients:

1/2 cup maraschino cherries, drained and finely chopped.
2 1/2 cups all purpose flour
1/2 cup sugar
1 cup cold butter
2/3 cup finely chopped white chocolate baking squares (I use Baker's White Chocolate Square
1 cup melted white vanilla candy coating, for dipping. (I use vanilla bark)
1/2 teaspoon almond extract
red and white sugar or nonpareils.



1. Preheat oven to 325. Drain cherries and finely chop them. I use my food chopper, its quick and easy, or else you could do it by hand with a knife.



2. Combine flour and sugar in a large mixing bowl. Using a pastry blender, cut in the butter until mixture resembles fine crumbs.



I use my kitchen aid hook to blend and cut in the butter. It works well. If you don't have this you can use a pastry blender to cut in the butter or a couple of knives.

Chop the butter into smaller chunks before cutting it in.

When it's cut in the dough is still dry and there are small chunks.

3. Add the chopped white Chocolate, and finely chopped cherries. Stir in almond extract. Knead mixture until it forms a smooth ball. 4. Shape dough into 1-inch balls. Flatten on cookie sheet with the bottom of a sugar dipped glass.

5. Bake for 10-12 minutes at 325. Cool for 1 minute on cookie sheet. Transfer cookies to wire rack to let cool.

6. Melt the vanilla coating in the microwave at intervals of 35 seconds. I find that it works best to heat for 35 seconds, mix, than heat again for 35 seconds. After mixing it should all melt nicely and you are ready for dipping. Dip half the cookie and shake off the excess.

7. Roll the edge in red and white sugar or nonpareils. Place on wax paper until the coating hardens.

Enjoy!