White Chocolate Dipped Maraschino Cherry Shortbread Cookies
This cookie is SINFUL and will become your go-to Christmas cookie to impress the ones you love most! This recipe is very special to me as it is handed down from my Mother In-law…..Shout out to Big Momma Mimi D!
This is my ALL-TIME favorite Christmas cookie…..my absolute number one! I am so very lucky and blessed to have a mother in-law who is so knowledgeable and skilled in the kitchen! I have learned so much from her and I look forward to handing down her cooking tips and tricks to Indy (she is always so eager and interested in what is cooking in the kitchen). Kade, on the other hand, is just there to eat…..ha…..like father, like Son! I hope y’all enjoy these cookies as much as we do…..we ALL look forward to these every Christmas!
To begin, preheat oven to 325 degrees Fahrenheit. Drain cherries on paper towels. In a stand mixer (with a paddle attachment), mix the flour, sugar and butter until the texture becomes fin crumbs. Add chopped cherries, 3/4 cup of the white chocolate, cherry juice, almond extract, vanilla extract and food coloring; mix well.
Shape dough (with your palms) into 1″ balls and place on a parchment lined baking sheet; 2″ apart. Flatten each ball with the bottom of a drinking glass. Bake for 10-12 minutes; cool for 5 minutes.
Using a microwave, melt remaining chocolate and shortening in a small bowl. Pour sprinkles in a separate small bowl. Dip half of each cookie in the melted chocolate and then into the sprinkles. Place on wax paper until the chocolate sets. Store in an airtight container.
XOXO,
Kendallraye
White Chocolate Dipped Maraschino Cherry Shortbread Cookies
Equipment
- Stand Mixer
- Large Mixing Bowl
- Baking Sheets
- 2 Small Bowls
Ingredients
- 1/2 cup Maraschino Cherries Drained; Finely Chopped
- 2 Tablespoons Reserved Cherry Juice
- 2 ½ cups All-Purpose Flour
- 1/2 cup Granulated Sugar
- 1 cup Cold Butter Salted; Cut Into Small Cubes
- 12 ounces White Chocolate Finely Chopped
- 2 teaspoons Vegetable Shortening
- 2 teaspoons Almond Extract
- 1 teaspoon Pure Vanilla Extract
- 1/2 teaspoon Red Gel Food Coloring
- 1 ¼ cups White Non-Pareils Sprinkles
Instructions
- Preheat oven to 325°F.
- Drain cherries on paper towels.
- In a stand mixer (with a paddle attachment), mix the flour, sugar and butter until the texture becomes fin crumbs.
- Add chopped cherries, 3/4 cup of the white chocolate, cherry juice, almond extract, vanilla extract and food coloring; mix well.
- Shape dough (with your palms) into 1" balls and place on a parchment lined baking sheet; 2" apart.
- Flatten each ball with the bottom of a drinking glass.
- Bake for 10-12 minutes; cool for 5 minutes.
- Using a microwave, melt remaining chocolate and shortening in a small bowl. Pour sprinkles in a separate small bowl.
- Dip half of each cookie in the melted chocolate and then into the sprinkles. Place on wax paper until the chocolate sets. Store in an airtight container.
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