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!
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.