Cookies are a great way to usher in the first day, week, or month of school. Everyone LOVES a good cookie and how can you say no to butter, tart dried cherries and creamy white chocolate. Cookies bring out the kid in all of us so grab a glass of milk and savor!
White Chocolate-Cherry Shortbread Cookies
Makes about 3 dozen
Ingredients:
- 9 oz (1 cup + 2 Tbsp) butter, at room temperature
- 3/4 cup confectioners sugar
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 1/2 cup dried cherries, coarsely chopped*
- 4 oz white chocolate, finely chopped OR 2/3 cup good quality white chocolate chips
*Feel free to use your favorite dried fruit—dried blueberries, cranberries, dried apricots (chopped) or even coconut.
- Preheat oven to 325°F. Line 2 cookie sheets with parchment paper.
- Use an electric mixer to beat the butter, sugar and vanilla in a bowl until very pale and creamy.
- Stir in the flour, cherries and chocolate. Turn onto a lightly floured surface and form the dough into a large mass (light knead, very light knead).
- Roll tablespoonfuls of the dough into balls. Place cookie balls about 2 inches apart on the prepared baking sheets. Use a fork to flatten slightly. Place in the fridge for 15 minutes to chill.
- Bake, swapping trays halfway through cooking (if baking at the same time), for 15-18 minutes or until golden. Leave cookies on baking sheets to cool for 5 minutes before transferring to a wire rack to cool completely.
- Store in an airtight container.
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