White Chocolate Cherry Shortbread Cookies
Delicious buttery cookies featuring white chocolate and tart dried cherries, perfect for any occasion.
Servings: 24 cookies
Calories: 120kcal
Ingredients
Main Ingredients
- 1 cup unsalted butter, softened Using unsalted butter allows you to control the salt levels in your cookies.
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour Substitute with gluten-free flour blend for gluten-free version.
- 1/2 teaspoon salt Omit if using salted butter.
- 1 cup dried cherries, roughly chopped Substitutes: dried cranberries or raisins.
- 1/2 cup white chocolate chips Use dark chocolate or semi-sweet for a richer taste.
Instructions
Preparation
- In a large mixing bowl, cream the softened butter and powdered sugar until the mixture is smooth and fluffy.
- Add the vanilla extract and blend until well incorporated.
- Gradually sift in the flour and salt, mixing until just combined. Be careful not to overmix the dough.
- Gently fold in the chopped dried cherries and white chocolate chips until evenly distributed.
- Divide the dough into two equal portions and shape each into a log. Wrap them tightly in plastic wrap and refrigerate for at least 2 hours, or up to overnight for best results.
Baking
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Remove the dough from the refrigerator and slice each log into thick rounds, about 1/2 inch thick.
- Place the slices on the prepared baking sheet, spacing them a couple of inches apart.
- Bake in the preheated oven for 12-15 minutes or until the edges are lightly golden.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Notes
Ensure your butter is at room temperature for easier creaming. Don’t skip the chilling step; it firms up the dough for cleaner cuts and better texture. Use a serrated knife for slicing the log for cleaner cuts. These cookies freeze exceptionally well. Store in an airtight container.