Delicately sweet, buttery, and packed with festive flavors, these White Chocolate Cherry Shortbread Cookies are as delightful to eat as they are beautiful to behold. Perfect for holidays, tea parties, or gifting, the maraschino cherries add a pop of flavor and color, while white chocolate provides a luxurious finish. This unique twist on traditional shortbread is sure to become a favorite in your cookie repertoire!
Why You’ll Love This Recipe
- Bursting with Flavor: The cherries and almond extract bring a subtle, irresistible sweetness.
- Eye-Catching Appearance: Dipped in white chocolate, these cookies look as good as they taste.
- Perfect Texture: Buttery shortbread with a slight crunch and a melt-in-your-mouth finish.
- Make-Ahead Friendly: Prepare the dough in advance for easy baking anytime.
- Customizable: Add food coloring for a festive touch or experiment with different toppings.
Ingredients
For the Cookies:
- 1/2 cup maraschino cherries, drained and finely chopped
- 2½ cups all-purpose flour
- 1/2 cup granulated white sugar
- 1 cup (2 sticks) cold butter, cut into pieces
- 4 ounces white chocolate, finely chopped
- 1/2 teaspoon almond extract
- 2 to 3 drops red food coloring (optional)
For Dipping:
- 8 ounces white chocolate (or vanilla candy disks)
- 2 teaspoons shortening
Kitchen Equipment Needed
- Mixing bowl
- Pastry blender or fork
- Parchment-lined baking sheets
- Microwave-safe bowl or small saucepan
- Wire cooling rack
- Drinking glass for flattening cookies
Step-by-Step Directions
Step 1: Prepare the Dough
Preheat the Oven: Preheat your oven to 325°F. Line baking sheets with parchment paper or silicone baking mats.
Drain and Chop Cherries: Spread the cherries on paper towels to dry thoroughly. Chop finely and set aside.
Mix the Dry Ingredients: In a large bowl, whisk together the flour and sugar.
Cut in the Butter: Using a pastry blender or fork, cut the cold butter into the flour mixture until it resembles fine crumbs.
Incorporate Add-Ins: Stir in the chopped cherries, 4 ounces of the chopped white chocolate, almond extract, and food coloring (if using). Knead the mixture with your hands until it forms a smooth dough ball.
Step 2: Shape and Bake the Cookies
Shape the Dough: Roll the dough into ¾-inch balls and place them 2 inches apart on the prepared baking sheets.
Flatten the Cookies: Dip the bottom of a drinking glass into water, then into sugar. Use the glass to flatten each dough ball into 1½-inch rounds.
Bake: Bake the cookies for 12–14 minutes, or until the centers are set but not browned. Let cool on the baking sheet for 1 minute before transferring to a wire rack to cool completely.
Step 3: Dip in White Chocolate
Melt the Chocolate: In a microwave-safe bowl or small saucepan, combine the remaining 8 ounces of white chocolate and shortening. Heat in 30-second intervals, stirring until smooth.
Dip the Cookies: Dip half of each cooled cookie into the melted chocolate, allowing excess to drip off. Place on waxed paper and let the chocolate set completely before serving or storing.
Serving Suggestions
Serve these cookies as part of a festive dessert platter, alongside a cup of tea or coffee, or package them in decorative tins for thoughtful holiday gifts.
Storage Tips
- Room Temperature: Store in an airtight container at room temperature for up to a week. Place wax paper between layers to prevent sticking.
- Freezing: Freeze uncoated cookies in an airtight container for up to 3 months. Thaw at room temperature before dipping in chocolate.
Variations
- Dark Chocolate Dip: Swap white chocolate for dark or milk chocolate for a richer flavor.
- Nutty Crunch: Add finely chopped pistachios or almonds to the chocolate coating before it sets.
- Festive Flair: Use green food coloring in addition to red, or sprinkle holiday-themed decorations over the chocolate.
- Dried Cherries: Substitute maraschino cherries with chopped dried cherries for a different texture and flavor.
Helpful Notes
- Dry the Cherries Well: Excess moisture from the cherries can affect the dough’s texture, so ensure they are thoroughly drained and patted dry.
- Keep Butter Cold: Using cold butter ensures the shortbread has its signature crumbly texture.
- Chocolate Coating Tips: Adding shortening to the melted chocolate helps create a smooth, glossy finish.
Tips from Well-Known Chefs
- Pastry Chef Tip: Christina Tosi recommends using a microplane grater for even finer white chocolate pieces that incorporate more easily into the dough.
- Decorator’s Tip: Jacques Torres suggests using a piping bag for precise chocolate drizzles or patterns if you prefer not to dip the cookies fully.
Frequently Asked Questions
1. Can I use salted butter instead of unsalted?
Yes, but reduce the added salt in the recipe to balance the flavors.
2. What if my dough is too crumbly?
If the dough isn’t coming together, add 1–2 teaspoons of water or milk until it forms a ball.
3. Can I skip the almond extract?
You can replace it with vanilla extract or omit it entirely if desired.
4. How do I prevent the cookies from spreading too much?
Ensure the butter stays cold during preparation, and chill the dough for 15–20 minutes before baking if necessary.
5. Can I use candy melts instead of white chocolate?
Yes, candy melts are a convenient alternative and often come in festive colors.
These White Chocolate Cherry Shortbread Cookies are the perfect combination of elegance and indulgence. Whether you’re baking for a special occasion or simply treating yourself, these cookies are guaranteed to delight!