White Chocolate Cherry Shortbread

Here’s another example of how Pinterest has changed my life. I never would have thought to chop up maraschino cherries to use in cookies. These decadent rose hued shortbread are so beautiful, they’re almost too pretty to eat. My daughter flipped out when she saw that I was making PINK cookies! They are sure to stand out on your platter of Christmas goodies because of their lovely color.

They would also be great for Valentine’s Day or at a birthday party for your little princess. Sometimes really beautiful cookies don’t taste all that amazing. Not these! They are buttery and rich with a hint of almond and the sweetness of chocolate. Absolutely delicious!

I didn’t find the food coloring necessary as my dough was perfectly pink already. Instead of using a pastry cutter to get the butter all mixed in, I just used my food processor. Dumped in the dry ingredients, gave it some pulses, added the butter, a few more pulses and then the rest of the ingredients – pulsing until the dough came together into a ball. You may be worried because there’s no egg or milk in this recipe – don’t worry, the crumbly dough eventually comes together to a smooth ball. Just keep kneading (or pulsing), until it’s all worked together and smooth. Make sure when you press them with your glass, you get them fairly flat – they really don’t spread too much when baking.

• 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
• 1/2 teaspoon almond extract
• 2 drops red food coloring (optional)
• 2 teaspoons shortening
• White nonpareils and/or red edible glitter (optional)

1. 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, 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.

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 and let cool.

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.