White Chocolate Cherry Shortbread

White Chocolate Cherry Shortbread
84
8 Reviews
This white chocolate cherry shortbread uses tart cherries as the perfect complement to sweet white chocolate chips.
20 min
Prep Time
1:25
Total Time
32 wedges

Ingredients

Shortbread

1 cup
Land O Lakes® Butter, softened
1/2 cup
sugar
1 teaspoon
vanilla
2 1/3 cups
all-purpose flour
1 cup
dried cherries, chopped
3/4 cup
white baking chips

Drizzle

1/2 cup
white baking chips
2 teaspoons
shortening

Directions

  1. Heat oven to 350°F.
  2. 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.
  3. Divide mixture in half. 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.
  4. Melt white chocolate and shortening in 1-quart saucepan over low heat, stirring occasionally, until smooth. Drizzle over cooled wedges. Let stand until set.

Recipe Tips

Shortbread is a drier and more crumbly dough, so make sure to press it firmly into each pan before baking to ensure the dough holds together.

Nutrition Facts (1 wedge)

Calories
150
Cholesterol
15mg
Carbohydrates
17g
Protein
2g
Fat
8g
Sodium
55mg
Dietary Fiber
1g

Recipe Comments and Reviews

Rating

I have made this recipe a few times and absolute love it. I replace 1/3 CUP of the flour with corn starch, it gives the cookie a velvety taste and texture.

Posted December 19, 2016 by Christi

Rating

These are good, have great potential. As I have found before with Land O Lakes recipes, there is too much flour in the recipe. I considered reducing the amount of flour from 2 1/3 cups to just 2 cups. Should have, will next time.

Posted March 11, 2016 by Beth

Rating

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

Posted December 17, 2012 by Michelle

Rating

Made it for a party using both cherries and cranberry craisens. Rave reviews.

Posted August 17, 2011 by Sandy L.

Rating

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!

Posted May 05, 2011 by Laurie

Rating

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.

Posted February 27, 2011 by Cindy

Rating

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.

Posted February 14, 2011 by Pat

Rating

My family loves this shortbread cookie. I use dried cranberries and no need for the drizzle. (Diabetic and no need for extra calories)

Posted October 17, 2010 by Kit W.

Rating

I tried them fresh and frozen, loved them both ways.

Posted October 23, 2009 by darlene

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