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This white chocolate cherry shortbread uses tart cherries as the perfect complement to sweet white chocolate chips.
Heat oven to 350°F.
Combine butter, sugar and vanilla in bowl. Beat at medium speed, scraping bowl often, until creamy. Add flour; beat at low speed until mixture resembles coarse crumbs. Stir in cherries and white baking chips.
Press mixture firmly and evenly into 2 ungreased (9-inch) round baking pans. Bake 22-26 minutes or until edges are light golden brown. Cool 15 minutes. Cut each pan into 16 wedges. Cool completely. Remove from pans.
Melt white chocolate and shortening in 1-quart saucepan over low heat, stirring occasionally, until smooth. Drizzle over cooled wedges. Let stand until set.
Dietary Fiber: 1g
Made these for a cookie exchange and everyone RAVED about them! Make sure you don't cook too long, and I found that pressing the dough in the pan with a sheet of wax paper worked beautifully. If you don't press them together well enough, they will crumble apart when you taken them out of the pan. Thanks for a wonderful recipe
Made it for a party using both cherries and cranberry craisens. Rave reviews.
I expect a lot from a Land O'Lakes recipe and this one surpassed my expectations! The tast and texture were perfect. the recipe was easy to follow and did not require a special shortbread pan. I brought these cookies to work and theydisappeared in no time at all!
From the Test Kitchen... Pat, these shortbread are crisp and are more firm cookies. Key ingredients in shortbread are butter, sugar and flour. If you want to make them softer you could try a little less flour since that gives the shortbread the hard texture. The other options include making sure the oven temperature is accurate and to bake the shortbread the minimum time stated.
I made these and they did not work at all! I baked the minimum time (in an oven that usually requires max time) and they were too hard to eat.
My family loves this shortbread cookie. I use dried cranberries and no need for the drizzle. (Diabetic and no need for extra calories)
I tried them fresh and frozen, loved them both ways.
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This recipe was reprinted from landolakes.com. http://www.landolakes.com/recipe/1344
© 2015 Land O'Lakes, Inc.
Today marks a quarter of a century for me on this beautiful planet. Twenty-five years of learning, exploring, and stuffing my face with delicious eats. And I can’t think of a better way to celebrate than to spend a relaxing day in the kitchen.
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Hi, I'm Becky. I'm eager to share my best ideas and favorite recipes from my 20+ years in the Land O'Lakes Test Kitchen. I'm also excited to help with any questions you have about cooking and baking with Land O Lakes® products. Some of the questions and answers will be published in our newsletter, The Measuring Cup®. Please use the short form below to ask your questions, or share your tip or memory.
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