Description
Indulge in the delightful combination of white chocolate and cherries with these buttery and tender shortbread cookies. Perfect for holiday gatherings or as a sweet treat any time of the year!
Ingredients
Scale
Shortbread Cookies:
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar
- 1/2 teaspoon almond extract
- 2 1/4 cups all-purpose flour
Additions:
- 1/2 cup chopped maraschino cherries, well-drained and patted dry
- 2/3 cup white chocolate chips or chopped white chocolate
- optional: extra melted white chocolate for drizzling
Instructions
- Preheat the oven: Preheat the oven to 325°F (165°C) and line a baking sheet with parchment paper.
- Prepare the dough: In a large bowl, beat the softened butter and powdered sugar until light and creamy. Mix in almond extract. Gradually add flour and mix until a soft dough forms. Gently fold in chopped cherries and white chocolate.
- Shape and bake: Scoop or roll dough into 1-inch balls, place them on the baking sheet, and flatten slightly. Bake for 12–14 minutes until edges are just starting to turn golden. Cool on the sheet before transferring to a wire rack.
- Drizzle (optional): If desired, drizzle cooled cookies with melted white chocolate. Let set before storing.
Notes
- Ensure cherries are well-drained to prevent excess moisture in the dough.
- Cookie dough or baked cookies can be frozen for up to 2 months.
- Great for holiday gifts or cookie exchanges.
- Prep Time: 20 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 7g
- Sodium: 30mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 15mg
