Description
Delightfully buttery and tender, these White Chocolate Cherry Shortbread Cookies combine the rich flavor of creamy white chocolate with the sweet tartness of dried cherries. Perfectly crisped edges and a melt-in-your-mouth texture make them an irresistible treat 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
- 1/4 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 prepare a baking sheet by lining it with parchment paper to prevent sticking and ensure even baking.
- Cream Butter and Sugar: In a large mixing bowl, cream together the softened unsalted butter and powdered sugar until the mixture is light, fluffy, and well combined. Stir in the vanilla extract thoroughly to infuse the dough with a subtle sweetness.
- Add Dry Ingredients: Gradually add the all-purpose flour and salt into the butter mixture, mixing gently until just combined to prevent overworking the dough. Carefully fold in the chopped dried cherries and white chocolate chips, evenly distributing the flavorful inclusions throughout the dough.
- Prepare Dough: Transfer the dough onto a floured surface and knead it gently, just enough to bring it together into a smooth, cohesive mass without overworking.
- Shape and Chill: Roll the dough into a log approximately 2 inches in diameter. Wrap the log tightly with plastic wrap and place it in the refrigerator to chill for 30 to 60 minutes, allowing the dough to firm up for easier slicing.
- Slice Cookies: Once chilled, slice the dough log into 1/4-inch thick rounds. Arrange the slices on the prepared baking sheet, spacing them about 1 inch apart to allow room for slight spreading during baking.
- Bake and Cool: Bake the cookies in the preheated oven for 12 to 15 minutes, until the edges turn lightly golden. Remove from the oven and allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely, ensuring they set perfectly.
Notes
- For best results, use room temperature butter to ensure easy creaming with sugar.
- Chilling the dough is crucial to maintain the shape and prevent excessive spreading while baking.
- Store cookies in an airtight container at room temperature for up to one week or freeze for longer storage.
- Dried cherries can be substituted with dried cranberries or raisins if preferred.
- White chocolate quality impacts the flavor; use good-quality chips or chunks for the best taste.
