“Cherry Shortbread Cookies – Cookie Week Recipe Five”

The holiday season comes around so quickly each year and we always want to keep family traditions alive. However, sometimes you want to add new traditions and new recipes to create new memories each year. So, while I was going through recipes I found another old recipe inspired by and online find.. This recipe was made with candied fruit but wondered what would happen if using another fruit would make a difference. Well, my goodness Cherry Shortbread Cookies – Cookie Week Recipe Five were born.

These cookies are a shortbread cookie with chopped maraschino cherries throughout, in addition to white chocolate bits mixed in. What is more delicious than white chocolate added to cookies. Absolute heaven I must say. Furthermore, once cookies are cooled, they’re dipped into melted white chocolate and then into red sprinkles. Do they look like Santa hats? Cherry Shortbread Cookies are soft and addictive so ensure you make plenty. The more you eat, the more you will want. Kids will fall in love with this cookie and is a good recipe for them to help Mom bake. Go ahead and add these cookies to your next cookie swap or party platter. Enjoy and Happy Baking!

Cherry Shortbread Cookies – Cookie Week Recipe Five

Cherry Shortbread Cookies – Cookie Week Recipe Five

Cherry Shortbread Cookies

2 1/2 cups unbleached all-purpose flour

1/2 cup granulated sugar

1 cup (2 sticks) butter, softened

2/3 cup white chocolate (I use 4 oz. Lindt white chocolate bar, chopped)

1/2 t. pure almond extract

1/2 maraschino cherries, drained and minced (reserve juice)

White chocolate candy coating for dipping

Red Sprinkles for decorating

Preheat oven to 325 degrees. Lay minced cherries on paper towel to remove additional liquid after mincing. Keep reserved cherry juice for later.

In a large mixing bowl, combine flour, sugar and butter until a crumbly mixture forms. Stir in drained cherries and almond extract, mixing until well combined.

Mix in 1 T. cherry juice at a time until dough becomes a smooth ball. Add in white chocolate bar pieces and mix to evenly distribute throughout dough.

Shape dough into 1-inch balls and place 2-inches apart on parchment paper lined cookie sheets. Bake 10 – 12 minutes until centers are set. Let cookies cool on sheets for 2 minutes before removing cookies to wire cooling racks. Cool cookies completely then decorate as desired.

If desired, melt white chocolate candy coating, dip cookies into candy coating. Immediately dip candy coated edges into red sprinkles. Lay cookies on parchment paper to set. Remove to airtight containers, layering wax paper in between. Store in refrigerator up to 3 to 4 days.

Makes about 3 dozen cookies.

Note: Recipe can be doubled easily.