Monday, December 12, 2011

White- Chocolate Cherry Shortbread

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White-Chocolate Cherry Shortbread Cookies

1/2 cup maraschino cherries, 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 teaspoon almond extract
2 drops red food coloring (optional)
2 teaspoons shortening
white multicolored sugar nonpareils ( and or red edible glitter)
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. I Also Added A Few Tablespoons of Cherry Juice until the mixture came together. 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.

Recipe: Samoa Bark


12 oz. semi-sweet chocolate + 2 oz for drizzle
35-40 shortbread cookies (I used Lorna Doone)
14 oz bag of caramels
3 cups sweetened flaked coconut
2 Tbsp water

Line a baking sheet with foil. Set aside.
Melt 12 oz of semi-sweet chocolate over a double boiler or in the microwave. (I prefer double boiler).
Spread the melted chocolate to your desired thickness…I went thin-ish.
Top your warm chocolate evenly with your shortbread cookies.
Place baking sheet in freezer while you do the next steps.
In a non-stick skillet on medium-low heat, toast your coconut, stirring occasionally. This will take about 10 minutes or so, but be watchful because once it starts to brown it happens quickly and you do not want to burn the coconut! When the coconut is toasted, set aside.
Meanwhile unwrap all your caramels and place them in a medium saucepan along with 2 Tbsp of water over medium-low heat.
Stir continuously until the caramel has JUST melted. You don’t want to over heat the caramel, as it will make it hard. Immediately fold in your toasted coconut.
Remove your chocolate from the freezer and spread the caramel/coconut evenly on top.
Melt your remaining 2 oz of chocolate using whatever melting process you prefer and drizzle over the top of the caramel/coconut.
Put back in the freezer for 5 minutes to set the chocolate.
Cut and enjoy!
Quick notes

Cut using a sharp knife in the size/shape of your choosing. Store in an airtight container.

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