Description
Indulge in the delightful combination of white chocolate and dried cherries in these buttery, melt-in-your-mouth shortbread cookies. Perfect for holiday gatherings or any time you crave a sweet treat.
Ingredients
Ingredients:
- 1 cup unsalted butter (softened)
- 3/4 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon salt
- 3/4 cup finely chopped dried cherries
- 3/4 cup white chocolate chips or chunks
- Additional white chocolate for drizzling (optional)
Instructions
- Preheat the oven: Preheat the oven to 325°F (163°C).
- Cream butter and sugar: In a large mixing bowl, beat the softened butter and powdered sugar until smooth and creamy. Mix in the vanilla extract.
- Combine dry ingredients: In a separate bowl, whisk together the flour and salt, then gradually add to the butter mixture and mix until a soft dough forms.
- Add mix-ins: Stir in the chopped dried cherries and white chocolate chips.
- Shape and chill: Shape the dough into a log about 2 inches in diameter, wrap in plastic wrap, and refrigerate for at least 1 hour or until firm.
- Bake: Once chilled, slice the dough into 1/4-inch thick rounds and place on a parchment-lined baking sheet. Bake for 12–15 minutes or until edges are just starting to turn golden.
- Cool and drizzle: Let cookies cool on the pan for 5 minutes, then transfer to a wire rack to cool completely. If desired, melt additional white chocolate and drizzle over the cooled cookies for an extra touch.
Notes
- You can substitute dried cherries with dried cranberries if preferred.
- For a more decorative look, press a cherry half into the center before baking.
