Chocolate Dipped Cherry Shortbread Cookies

Christmas time is all about cookie baking. While there are the tried-and-true classics, I also enjoy experimenting with some new recipes. I always include a shortbread in my cookie gift boxes. But some say a classic shortbread is a little boring. Add in some elevated flavors and voila! Fancy shortbread. This almond shortbread is delicate and buttery. The tart cherries add a nice texture, and the chocolate provides a smooth richness. Throw these cookies into your holiday cookie gift box and everyone will be excited.

You will need ...

Unsalted Butter, softened, 1 1/2 Cup
Powdered Sugar, 3/4 Cup
All Purpose Flour, 3 Cups
Salt, 3/4 tsp
Vanilla Extract, 1/2 tsp
Almond Extract, 1 tsp
Dried Cherries, 2 Cup

Step One

In the bowl of a stand mixer, mix the butter for a few minutes to make it soft. Then add in the powdered sugar and mix to combine. Next, add in the salt and extracts. Finally, add in the flour in two batches and finish with the cherries. The dough will be sticky but should pull away from the sides of the bowl.

Step Two

The best part about this dough is that you can roll it, freeze it, then slice and bake it when you want to. So, take half of the dough and place it on a parchment paper. First shape it into a long tube shape as best you can. Then, wrap it in the parchment and roll it on the counter to smooth out and even out the dough log. Repeat with the remaining half of the dough. Freeze overnight or until ready to bake.

Step Three

Preheat the oven to 350 degrees F. Pull the dough logs out of the freezer and let sit on the counter for about 10-12 minutes. This helps it to thaw enough to slice easily.

Slice the dough into 1/3″ discs. The cherries may make it difficult to slice cleanly so use a sharp knife to help slice through them. Place the discs on a parchment lined baking sheet. Bake for about 18-20 minutes or until the edges of the cookies are turning golden brown. The dough will still be tender but pull the tray from the oven so as not to overbake. Let cool on the baking sheet.

Step Four

While the cookies cool, place just over a cup of chocolate chips into a glass bowl placed over a bowl of low simmering water. Stir to help with the melting. Once the chocolate is mostly melted, turn off the heat to avoid overheating the chocolate.

Then, dip half of each cookie into the melted chocolate. Place gently on a rack to set. Be careful as the cookies are fragile due to the cherries and may break apart when dipped into the chocolate. I suggest dipping the side with the least about of cherries in it.

Once the chocolate sets, store cookies in an airtight container on the countertop for 3-4 days. Or you could freeze them for a few months. Enjoy!

The Mom Touch