White Chocolate Cherry Almond Shortbread Cookies
These White Chocolate Cherry Almond Shortbread Cookies are an absolute delight that combines the rich creaminess of white chocolate with the tartness of cherries and the warm, nutty notes of almond. Perfect for any occasion, whether it’s a festive gathering or a cozy afternoon treat, these cookies are sure to impress. With their beautiful colors and delightful flavors, they’ll become a favorite in your cookie repertoire.
Why You’ll Love This Recipe
Imagine biting into a buttery shortbread cookie that melts in your mouth, only to be greeted by chunks of luscious white chocolate, sweet maraschino cherries, and a hint of almond extract. These cookies are not just delicious; they’re a feast for the eyes too! The vibrant colors and optional sprinkles or edible glitter add a festive touch, making them perfect for celebrations. Plus, they’re simple to make, so you can whip up a batch in no time!
Ingredient Rundown
- 1/2 cup maraschino cherries – Drained and finely chopped. These will add a burst of sweetness and color to your cookies.
- 2 1/2 cups all-purpose flour – The base of our shortbread, giving it that classic texture.
- 1/2 cup sugar – Just the right amount of sweetness to complement the cherries and chocolate.
- 1 cup cold butter – Cold butter is essential for that crumbly shortbread texture.
- 12 ounces white chocolate baking squares – Finely chopped for melting, this will create a lovely rich flavor.
- 2 teaspoons almond extract – This adds a warm, nutty flavor that pairs beautifully with the cherries.
- 2 drops red food coloring – Optional, but it gives the cookies a lovely pink hue.
- 2 teaspoons shortening – Helps to stabilize the melted chocolate for a smooth finish.
- White nonpareils, sprinkles, and/or red edible glitter – Optional for decorating, these add a fun, festive touch!
Kitchen Gear Checklist
- Mixing bowl – A large bowl to combine all your ingredients.
- Electric mixer – A hand or stand mixer will make creaming the butter and sugar a breeze.
- Baking sheets – For spreading the cookies out while they bake.
- Parchment paper – Optional, but it prevents sticking and makes cleanup easier.
- Cookie scoop – Helps ensure uniform cookie sizes for even baking.
- Double boiler or microwave-safe bowl – For melting the chocolate.
White Chocolate Cherry Almond Shortbread Cookies Made Stepwise
Step 1: Prepare the Cherries
Start by draining the maraschino cherries and finely chopping them. Make sure to reserve 2 tablespoons of the cherry liquid for later use. This will enhance the flavor and color of your cookies.
Step 2: Cream the Butter and Sugar
In a large mixing bowl, beat together the cold butter and sugar using an electric mixer until the mixture is light and fluffy. This should take about 3-4 minutes.
Step 3: Add the Almond Extract
Mix in the almond extract, ensuring it’s well combined with the butter and sugar mixture.
Step 4: Incorporate the Flour
Gradually add in the all-purpose flour, mixing on low speed until just combined. Be careful not to overmix, as this can lead to tough cookies.
Step 5: Fold in Cherries and Chocolate
Gently fold in the finely chopped cherries and the finely chopped white chocolate using a spatula, ensuring they are evenly distributed throughout the dough.
Step 6: Color the Dough (Optional)
If you’re adding the red food coloring, now is the time! Add two drops and mix until you achieve your desired color.
Step 7: Chill the Dough
Wrap the dough in plastic wrap and refrigerate for at least 30 minutes. Chilling helps the flavors meld and makes the dough easier to handle.
Step 8: Prepare to Bake
Preheat your oven to 350°F (175°C). Line your baking sheets with parchment paper or simply grease them lightly.
Step 9: Scoop the Cookies
Using a cookie scoop, portion out the dough onto the prepared baking sheets, leaving enough space in between each cookie as they will spread slightly.
Step 10: Bake the Cookies
Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden. The centers will look slightly soft but will firm up as they cool.
Step 11: Melt the Chocolate for Drizzle
While the cookies are baking, melt the remaining white chocolate and shortening together using a double boiler or microwave. Stir until smooth.
Step 12: Decorate the Cookies
Once the cookies are out of the oven and have cooled slightly, drizzle the melted white chocolate over the top using a spoon or a piping bag. If desired, sprinkle with nonpareils or edible glitter while the chocolate is still wet.
No-Store Runs Needed
- Maraschino cherries can often be found in your pantry or refrigerator as they are a common ingredient for desserts.
- All-purpose flour and sugar are staples that you likely already have on hand.
- Cold butter is easy to keep stocked; just make sure to store it in the fridge.
- White chocolate baking squares can be found in the baking aisle and are often sold in packages.
Steer Clear of These
When making your White Chocolate Cherry Almond Shortbread Cookies, avoid the following:
- Overmixing the dough, which can lead to tough cookies.
- Using warm butter, which can change the texture of the cookies.
- Skipping the chilling step, as this is crucial for achieving the right texture.
- Using low-quality white chocolate, as it can affect the flavor and melting properties.
Prep Ahead & Store
These cookies can be made ahead of time and stored for later enjoyment. Here are some tips:
- Chilled dough can be stored in the refrigerator for up to 3 days or frozen for up to 2 months. Just thaw before baking.
- Baked cookies can be stored in an airtight container at room temperature for up to one week.
- For longer storage, consider freezing baked cookies. Just make sure to layer them with parchment paper to prevent sticking.
Common Questions
Can I use fresh cherries instead of maraschino cherries?
While fresh cherries can be used, maraschino cherries provide a sweetness and moisture that is hard to replicate. If you choose to use fresh, make sure to pit and chop them finely, and you may want to increase the sugar slightly.
What can I use instead of white chocolate?
You can use a dairy-free white chocolate alternative or even dark chocolate if you prefer a different flavor profile. Just make sure it melts smoothly for drizzling.
Can I make these cookies gluten-free?
Yes, you can substitute the all-purpose flour with a gluten-free all-purpose flour blend, ensuring it contains xanthan gum for proper binding.
How do I make the cookies softer or crunchier?
For softer cookies, bake for a shorter time and keep them thicker. For crunchier cookies, flatten them slightly before baking and extend the baking time a few minutes.
Bring It to the Table
These White Chocolate Cherry Almond Shortbread Cookies are not only a treat for the taste buds but also a visual delight that will brighten up any dessert table. They are perfect for gifting, holiday gatherings, or simply indulging in a well-deserved sweet moment. Each bite is a wonderful combination of flavors that will leave everyone asking for the recipe. So roll up your sleeves, gather your ingredients, and get ready to bake a batch of these irresistible cookies that will surely become a staple in your home!
White Chocolate Cherry Almond Shortbread Cookies
Ingredients
Equipment
Method
- Start by draining the maraschino cherries and finely chopping them. Make sure to reserve 2 tablespoons of the cherry liquid for later use.
- In a large mixing bowl, beat together the cold butter and sugar using an electric mixer until the mixture is light and fluffy. This should take about 3-4 minutes.
- Mix in the almond extract, ensuring it’s well combined with the butter and sugar mixture.
- Gradually add in the all-purpose flour, mixing on low speed until just combined. Be careful not to overmix.
- Gently fold in the finely chopped cherries and the finely chopped white chocolate using a spatula.
- If you’re adding the red food coloring, now is the time! Add two drops and mix until you achieve your desired color.
- Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
- Preheat your oven to 350°F (175°C). Line your baking sheets with parchment paper or grease them lightly.
- Using a cookie scoop, portion out the dough onto the prepared baking sheets, leaving enough space in between each cookie.
- Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden.
- While the cookies are baking, melt the remaining white chocolate and shortening together using a double boiler or microwave.
- Once the cookies are out of the oven and have cooled slightly, drizzle the melted white chocolate over the top and sprinkle with nonpareils or edible glitter.
Notes
- Chilled dough can be stored in the refrigerator for up to 3 days or frozen for up to 2 months.
- Baked cookies can be stored in an airtight container at room temperature for up to one week.
- For longer storage, consider freezing baked cookies with parchment paper in between.
