A basic shortbread recipe requires nothing more than butter, flour, and sugar.
You’re going to want to keep our White Chocolate-Cherry Shortbread Cookie recipe in your cookie-baking rotation.
It’s the perfect pantry cookie.
Credit: Peter Krumhardt
Chances are you already have the baking staplesflour, sugar, salt, and butteron hand.
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.
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 parchment or waxed paper until chocolate is set.
Store at room temperature for up to 3 days or freeze up to 3 months.
2,000 calories a day is used for general nutrition advice.
