EXTREMELY belated Christmas Cookie Post!

Wow, hopefully I can still find the recipes, LOL!

I had been planning on various fancy cakes or such, but since we were traveling to my brother’s for Christmas Eve I decided on cookies since they travel much easier. I chose two different cookies, one based on taste and one based on appearance.

1. White Chocolate Cherry Shortbread:

  • 1/2 cup maraschino cherries, drained and finely chopped
  • 2 1/2 cups all-purpose flour
  • 1/2 cup sugar
  • 1 cup cold butter
  • 12 ounces white chocolate baking squares with cocoa butter, finely chopped [Blogger’s note – this is far easier said than done. We tried food processing it and it almost broke the blade. The husband had to manually break it down then food process it, etc.Ugh.]
  • 1/2 teaspoon almond extract
  • 2 drops red food coloring (optional)
  • 2 teaspoons shortening
  • White nonpareils and/or red edible glitter (optional)
Directions1. Preheat oven to 325 degrees F. Spread cherries on paper towels to drain well.

2. In a large bowl, combine flour and sugar. Using a pastry blender [which was purchased specifically for making these cookies], cut in the butter until mixture resembles fine crumbs.

Stir in drained cherries and 4 ounces (2/3 cup) of the chopped chocolate. Stir in almond extract and, if desired, food coloring. Knead mixture until it forms a smooth ball. 

[FYI re: the food coloring. Mine sort of all congregated in one area that was bright red and the rest stayed white, until I kneaded and got it to mix in better.

3. Shape dough into 3/4-inch balls. Place balls 2 inches apart on an ungreased cookie sheet. Using the bottom of a drinking glass dipped in sugar, flatten balls to 1-1/2-inch rounds.

4. Bake in preheated oven for 10 to 12 minutes or until centers are set. Cool for 1 minute on cookie sheet. Transfer cookies to a wire rack [or paper towel] and let cool. [They were REALLY dry and crumbly when I transferred them from the cookie sheets and a couple started crumbling apart but I smushed them back together and by the time they’d cooled they were fine. Just be careful as you transfer them!]

5. In a small saucepan, combine remaining 8 ounces white chocolate and the shortening. Cook and stir over low heat until melted. Dip half of each cookie into chocolate, allowing excess to drip off.

If desired, roll dipped edge in nonpareils and/or edible glitter. Place cookies on waxed paper until chocolate is set. Makes about 60. [Um, no, unless you’re making munchkin cookies. I think mine made around 30.]


One thought on “EXTREMELY belated Christmas Cookie Post!

  1. Pingback: Gingerbread, Spritz and White Chocolate Cherry Shortbread, Oh my!!! | Fat Girl Bakes

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