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Cherry-Infused White Chocolate Delight

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Ingredients

Adjust Servings:
1/2 cup maraschino cherry, 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 multicolored sugar nonpareils (and or red edible glitter)

Nutritional information

84.4
Calories
45 g
Calories From Fat
5.1 g
Total Fat
3.1 g
Saturated Fat
8.9 mg
Cholesterol
27 mg
Sodium
9 g
Carbs
0.1 g
Dietary Fiber
5 g
Sugars
0.9 g
Protein
16g
Serving Size

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Cherry-Infused White Chocolate Delight

Features:
    Cuisine:

    Can these be frozen after baking?

    • 70 min
    • Serves 60
    • Easy

    Ingredients

    Directions

    Share

    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 , Can these be frozen after baking?, I am giving these 4 stars for taste – excellent combination of flavors But the dough was difficult to work with, and as baking is not my true passion (I LOVE cooking meals!), I was probably not as fussy about working the dough enough Made as written using Ghiardelli white chocolate for PRMR 12/10


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    Steps

    1
    Done

    Preheat Oven to 325 Degrees F. Spread Cherries on Paper Towels to Drain Well.

    2
    Done

    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
    Done

    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
    Done

    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
    Done

    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.

    6
    Done

    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.

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    Elijah Nguyen

    Culinary artist showcasing his creative and innovative approach to cooking.

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