white chocolate cherry shortbread

Standard

I don’t think this was terribly successful. I found a recipe online somewhere (I can’t remember where) that claimed you could actually form this dough, once assembled, into a cohesive ball and then could flatten it with a glass to make individual cookies.

No. Fail. Maybe less flour, more butter? Using the recipe below, however, I salvaged it by just pressing the dough into round pans like I do with any other normal shortbread recipe. It was crumbly, and I was skeptical as to whether it would hold together and allow me to cut it into slices. But it did… and even though I have no idea how it tastes or even if the slices will hold up until I get them to their intended recipients, it at least worked well enough for now. I suspect these could be experimented with to achieve a better consistency.

White chocolate cherry shortbread
1/2 cup candied cocktail cherries, chopped finely
2 1/2 cups flour (maybe 2 cups would be better?)
1/2 cup sugar
1 cup cold butter, cut into pieces
1 to 2 cups white chocolate, finely chopped
1/2 teaspoon vanilla extract (or almond, if you prefer)

Preheat oven to 325F/160C. Use two round cake pans to bake in.

Mix flour, sugar, butter and mix until fine crumbs form. Mix in the extract.

Add your cherries and chocolate. Divide dough into the two pans and press it firmly into the pan evenly. Bake for about 15-18 minutes.

 

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