White Chocolate Cherry Shortbread Cookies
These delightful white chocolate cherry shortbread cookies are buttery, soft, and filled with sweet cherries and creamy white chocolate, perfect for any occasion!
Ingredients
- 1 cup butter softened
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- ½ cup chopped maraschino cherries drained and patted dry
- 1 cup white chocolate chips
Instructions
- Prepare Dough:
- In a large bowl, cream together the butter and powdered sugar until light and fluffy.
- Mix in the vanilla extract.
- Gradually add the flour, mixing until well combined.
- Add Cherries and Chocolate:
- Stir in the chopped maraschino cherries and white chocolate chips until evenly distributed.
- Shape Cookies:
- Roll the dough into 1-inch balls and place them about 2 inches apart on ungreased baking sheets.
- Flatten each ball slightly with the bottom of a glass.
- Chill:
- Refrigerate the cookies for 30 minutes to firm up.
- Bake:
- Preheat the oven to 325°F (165°C).
- Bake the cookies for 10-12 minutes, or until the edges are lightly golden.
- Cool:
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
Ensure that the cherries are well-drained to avoid excess moisture in the dough.
For a festive touch, drizzle with melted white chocolate after baking.
For a festive touch, drizzle with melted white chocolate after baking.