CHOCOLATE CHERRY SHORTBREAD COOKIES
Provided by Giada De Laurentiis
Categories dessert
Time 1h55m
Yield 17 cookies
Number Of Ingredients 9
Steps:
- In a medium bowl, whisk together the flour, cocoa powder, pink pepper and salt. Set aside.
- Place the butter and 1/3 cup sugar in a large bowl and beat with an electric mixer until light pale and fluffy, about 2 minutes. Add the egg yolks and beat for an additional minute. In two additions, add the flour mixture, beating on low speed until just combined between additions. Pulse in the dried cherries and chocolate chips.
- Place a piece of plastic wrap on a clean, dry surface. Transfer the cookie dough to the plastic wrap, form into a 2-inch-wide log, and wrap tightly. Refrigerate for at least 1 hour.
- Preheat the oven to 350 degrees F.
- Using a sharp, thin knife, cut the log into 1/3-inch-thick rounds. Set the cookies on an ungreased baking sheet, spaced 1 inch apart, and sprinkle evenly with the remaining 2 teaspoons sugar.
- Bake until just set, 25 minutes. Cool the cookies completely on the baking sheet before removing to a wire rack.
WHITE-CHOCOLATE CHERRY SHORTBREAD
Pretty, pretty. These cookies are ideal for Christmas or Valenitnes Day. Edible glitter is just too much fun to play with, try it if you can get it! Be sure to use shortening that is "not" butter flavored as it will turn the color from snow white to yellowed. I cannot get the Zaar computer to print "white sugar nonpareils", you only want white ones here.
Provided by Annacia
Categories Dessert
Time 50m
Yield 60 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 325 degrees F. Spread cherries on paper towels to drain well.
- 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.
- 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.
- 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.
- 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.
- To Store: Layer cookies between waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.
Nutrition Facts : Calories 84.4, Fat 5.1, SaturatedFat 3.1, Cholesterol 8.9, Sodium 27, Carbohydrate 9, Fiber 0.1, Sugar 5, Protein 0.9
WHITE CHOCOLATE CHERRY SHORTBREAD RECIPE - (4.5/5)
Provided by Foodiewife
Number Of Ingredients 10
Steps:
- Preheat oven to 325°F. Add the flour and sugar to the bowl of the food processor and pulse for a couple seconds until combined. Add the butter and pulse until the mixture resembled fine crumbs, about 10 pulses. Pour the flour mixture into the medium mixing bowl. Stir in the chopped cherries and 4 ounces (2/3 cup) of the chopped chocolate. Stir in the almond extract and the cherry juice. Mix with your hands until it forms a smooth ball, about 5 minutes. You may have to press on the dough to make it form a ball. Wrap the dough up in plastic and allow it to rest in the refrigerator for 30 minutes. Scoop out dough, about 2 teaspoons for each cookie, and shape it into balls. Hold each dough ball in your hand for about 15 to 20 seconds to let your body heat help hold the dough together. Place balls 2 inches apart on the ungreased cookie sheet. Using the bottom of a drinking glass dipped in water and sugar, flatten each ball to about 1/4-inch high. If the edges crack, press the cracks back together with your fingers. Bake in preheated oven for 10 to 12 minutes or until centers are set. Cool for 3 to 4 minutes on the cookie sheet to let the bottoms finish setting, and then transfer cookies to a wire rack and let cool. In a small saucepan, add the remaining 8 ounces of chopped white chocolate and the butter. Cook and stir over low heat until melted. Or microwave the chocolate and butter for 1 minute at 70% and stir, and then microwave in 10 to 15 second increments, stirring in between, until the chocolate is smooth with only a few chunks remaining. Stir in the remaining chunks. Dip half of each cookie into chocolate, allowing the excess to drip off. Sprinkle nonpareils or the decorative sugar on the wet chocolate. Place cookies on waxed paper until chocolate is set. STORE: Layer cookies between waxed paper in an airtight container and cover. Store at room temperature for up to 3 days or freeze for up to 3 months.
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- Place the remaining chopped chocolate or disks + shortening in a glass bowl or measuring cup. Heat and stir in 30 second intervals in the microwave until melted and smooth (or melt in a small saucepan over low heat on the stove). Dip half of each cookie into the melted chocolate, allowing excess to drip off. Place cookies on waxed paper until the chocolate is set.
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- 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 until smooth and form into a ball (dough will be crumbly at first, but will come together as you work the dough with your hands).
- 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.
- 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.
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- Combine butter, sugar and vanilla in bowl. Beat at medium speed, scraping bowl often, until creamy. Add flour; beat at low speed until mixture resembles coarse crumbs. Stir in cherries and white baking chips.
- Divide mixture in half. Press mixture firmly and evenly into 2 ungreased (9-inch) round baking pans. Bake 22-26 minutes or until edges are light golden brown. Cool 15 minutes. Cut each pan into 16 wedges. Cool completely. Remove from pans.
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