White Chocolate Cherry Shortbread

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There has been a lot of troubling news this week: the death of Nelson Mandela, Toronto’s crazy crack smoking mayor still being alive and speaking, and that horror that doth sing it’s own name: The Sound of Music: Live! 

The person who pit Carrie Underwood, bless her twanging blonde soul, against magical voice Goddess Audra McDonald, is either really, really mean or really, really hilarious. I don’t know which. I don’t. It’s a confusing world we live in.

Happily, there is one thing this week that is not sad, not crack-filled, nor confusing: these cookies. Yes, I did it. I segued right from crack and Carrie Underwood into cookies. Take that, writing degree.

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Straight from the archives of Better Homes and Gardens, (which is how you know they’re extra bad for you extra delicious) these little butter bombs are crumbly, sweet, and so festive it just kills me. You can’t help but crank up the Christmas tunes and put on your stripy Santa socks while you bake them.

And once they cool, maybe you eat them for breakfast, while blogging in your jammies and looking up the worst of the worst clips from The Sound of Music: Live! Because Hey! That’s a not sad, not crack filled, and not at all confusing way to spend the morning.

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Go forth and bake, young people!



. 1/2 cup of maraschino cherries, drained and chopped

. 2 1/2 cups of all-purpose flour

. 1/2 cup of sugar

. 1 cup of cold butter

. 12 ounces of white chocolate baking squares with cocoa butter, finely chopped

. 1/2 teaspoon of almond extract

. 2 drops red food coloring (optional)

. 2 teaspoons of shortening

. Sprinkles or edible glitter


  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, or just use a little cookie scoop. Place balls 2 inches apart on an ungreased cookie sheet.
  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 the dipped portion in sprinkles.
  6. Place cookies on waxed paper until chocolate is set.

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3 thoughts on “White Chocolate Cherry Shortbread

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