Description
These White Chocolate Cherry Shortbread Cookies combine a melt-in-your-mouth shortbread base with the perfect blend of tart dried cherries and creamy white chocolate. With a buttery texture and a rich, sweet, and tangy flavor, they’re perfect for gifting, holiday baking, or enjoying with a cup of tea. Quick and easy to make, these delightful cookies are guaranteed to impress everyone!
Ingredients
1 cup unsalted butter, softened
1/2 cup powdered sugar
1/2 teaspoon vanilla extract
2 1/4 cups all-purpose flour
1/2 cup dried cherries, chopped
3/4 cup white chocolate chips or chunks
1/4 teaspoon salt
Instructions
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Preheat oven to 325°F (165°C) and line a baking sheet with parchment paper.
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In a large bowl, cream together butter and powdered sugar until light and fluffy. Stir in vanilla extract.
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Gradually add flour and salt, mixing until just combined. Fold in the dried cherries and white chocolate.
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Turn the dough out onto a floured surface and knead gently.
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Roll the dough into a log (about 2 inches in diameter), wrap in plastic wrap, and chill for 30-60 minutes.
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Slice the chilled dough into 1/4-inch rounds and place on the baking sheet, spacing about 1 inch apart.
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Bake for 12-15 minutes, or until edges are lightly golden. Cool on the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Experiment with other dried fruits (cranberries, raisins) or nuts (pistachios, almonds) for a different twist.
Store cookies in an airtight container at room temperature for up to a week, or freeze for up to 3 months.
You can make the dough in advance and refrigerate it for up to 2 days before baking.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Cookies, Dessert, Holiday Treats
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 24 cookies
- Calories: 180 kcal
