Description
Delightfully buttery and tender, these White Chocolate Cherry Shortbread Cookies combine the rich creaminess of white chocolate with the tart sweetness of dried cherries. Perfectly crumbly with a melt-in-your-mouth texture, they make a festive treat or an elegant snack for any occasion.
Ingredients
Scale
Cookies
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup dried cherries, chopped
- 3/4 cup white chocolate chips or chunks
Instructions
- Preheat oven: Preheat your oven to 325°F (165°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Cream butter and sugar: In a large bowl, use a mixer to cream together the softened unsalted butter and powdered sugar until the mixture is light and fluffy. Stir in the vanilla extract to incorporate flavor evenly.
- Add dry ingredients: Gradually add the all-purpose flour and salt to the creamed mixture, mixing just until combined to avoid overworking the dough. Carefully fold in the chopped dried cherries and white chocolate pieces to distribute them evenly throughout the dough.
- Knead dough gently: Turn the dough out onto a floured surface and knead it gently just enough to bring it together into a smooth mass.
- Form and chill dough: Roll the dough into a log approximately 2 inches in diameter. Wrap the log tightly in plastic wrap and chill it in the refrigerator for 30 to 60 minutes to firm up for easy slicing.
- Slice and arrange: Once chilled, slice the dough log into 1/4-inch thick rounds. Place the rounds on the prepared baking sheet, spacing each about 1 inch apart to allow for slight spreading.
- Bake: Bake the cookies in the preheated oven for 12 to 15 minutes, or until the edges just begin to turn a light golden color, indicating doneness without overbaking.
- Cool cookies: Remove the baking sheet from the oven and allow the cookies to cool on the pan for 5 minutes to firm up further. Then transfer the cookies to a wire rack to cool completely for the best texture.
Notes
- Use unsalted butter to control the saltiness of the cookies.
- Do not overmix the dough once flour is added to keep the cookies tender.
- Chilling the dough log is important for slicing neat, uniform cookies.
- Store cookies in an airtight container at room temperature for up to one week.
- These cookies can be frozen after baking for up to 3 months.
