This white chocolate cherry shortbread uses tart cherries as the perfect complement to sweet white chocolate chips.
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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
1/2 cup white baking chips
2 teaspoons shortening
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.
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.
Melt white chocolate and shortening in 1-quart saucepan over low heat, stirring occasionally, until smooth. Drizzle over cooled wedges. Let stand until set.
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.
Explore reviews fromour online community
Delicious! Followed the directions exactly and they came out perfect. Make sure you follow the baker's tip which is to pack the dough tightly in the pan. I may add almond extract next time just because I love it and it usually goes well with cherries.
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.
Whether you go for the crumb cake, shortbread or pie, this assortment of goodies will add lots of life to that bowlful of cherries.