White Chocolate Cherry Shortbread Bars Recipe Diaries

White Chocolate Cherry Pie Shortbread Bars

Make a double boiler. Fill a saucepan with about 2 inches of water. Bring the water to a boil and then turn off the heat. Meanwhile, in a heat-safe bowl that can be fitted on top of the saucepan of simmering water, add two-thirds (8 ounces/227 grams) of the chopped chocolate.

White Chocolate Cherry Shortbread Cookies • Pint Sized Baker

Preheat oven to 325 degrees F. Spread cherries on paper towels to drain well. In a large bowl, combine flour and sugar. Using a pastry blender, cut in the butter until mixture resembles fine crumbs. Stir in drained cherries and 4 ounces (2/3 cup) of the chopped chocolate.

White Chocolate Cherry Shortbread Cookies Call Me Betty Recipe

Dark Chocolate Cherry Shortbread Cookies- Soft and buttery cookies with a rich and dark chocolate flavor in each bite. The sweetness of the dried cherries and the dark chocolate chunks makes them perfect with a cup of hot coffee. Shortbread cookies always the leftover cookies that usually no one wants to eat. But what no

White Chocolate Cherry Shortbread Cookies

Refrigerate for at least 1 hour. Preheat the oven to 350 degrees F. Using a sharp, thin knife, cut the log into 1/3-inch-thick rounds. Set the cookies on an ungreased baking sheet, spaced 1 inch.

White Chocolate Cherry Shortbread Cookies Call Me Betty

Spread the dough in a rectangle on a baking sheet and bake for 15 - 20 minutes. After removing the pan from the oven, immediately slice the shortbread into strips and let cool. Melt the remaining mini morsels and drizzle over the cookies. Let the chocolate set for a few minutes before eating or storing.

WhiteChocolate Cherry Shortbread Cookie

Preheat the oven to 325°F. Line a baking sheet with parchment paper and set aside. Unwrap the dough and slice it into approximately 1/2- inch pieces. Lay the cookies flat on the baking sheet and bake for 16-18 minutes, until set. Transfer cookies to a wire rack to cool completely.

Dark Chocolate Cherry Pinwheel Shortbread Cookies

Preheat oven to 350 degrees. In large bowl, cream butter until fluffy. Gradually add powdered sugar, while continuing to beat butter. Add vanilla, almond flavoring and salt.

Dark Chocolate Cherry Shortbread Cookies The Seaside Baker

Preheat oven to 350°. Line 2 baking sheets with parchment paper. In a large bowl, using a handheld mixer, cream butter, icing sugar, and vanilla until light and fluffy. Gradually beat in cornstarch and flour. Continue mixing for 10 minutes until very light and fluffy.

White Chocolate Cherry Shortbread Bars Recipe Diaries

Coarsely chop the cherries into tiny pieces. Dough: Cream the butter, vanilla and powdered sugar in a stand mixer on high speed for a couple minutes until it's light and fluffy. Reduce the speed to the low. Then begin adding in the flour and cocoa powder slowly until just combined.

These Dark Chocolate & Cherry Shortbread Cookies studded with chocolate

Bake in a preheated 325F/170C oven until they just start to turn lightly golden brown on top, about 10-15 minutes. Let cool completely. Melt the chocolate in a double boiler. (optional) Dip the cookies into the chocolate and place on a sheet of parchment paper and let cool until the chocolate sets. (optional)

Cherry Shortbread Cookies Kevin Is Cooking

2. Sift flour into large bowl. Cut in butter until mixture resembles bread crumbs. Add sugar, cherries and chocolate pieces, mixing with hands until a dough forms. 3. Roll out on lightly floured surface to a height of about 1/2 inch. Cut out cookies using 2-inch round cookie cutter. Reroll dough scraps, cutting cookies until dough is used.

Cherry Shortbread Cookies with White Chocolate Chips Recipe Diaries

Using a spatula, scoop the dough onto a piece of plastic wrap, and form into a 2 inch diameter log. Wrap tightly with plastic wrap, and freeze for 40 minutes. Preheat oven to 325°F and line a cookie sheet with parchment paper or Silpat (silicone baking sheet). Unwrap the cookie dough log, and using a very sharp knife, cut into 1/4-inch slices.

Chocolate Cherry Shortbread Cookies Joanie Simon

Roll out onto a floured surface and roll into a 2-inch-wide log. Wrap in a piece of plastic wrap and chill for 1 hour. Prep - Preheat the oven to 325 degrees and line a baking sheet with parchment paper. Cut the rolls into ½-inch slices. Bake - Place the cookie slices on the baking sheet and bake for 12-14 minutes.

Chocolate Cherry Shortbread Recipes

Refrigerate for at least 1 hour. Preheat the oven to 350 degrees F. Using a sharp, thin knife, cut the log into 1/3-inch-thick rounds. Set the cookies on an ungreased baking sheet, spaced 1 inch apart, and sprinkle evenly with the remaining 2 teaspoons sugar. Bake until just set, 25 minutes.

White Chocolate Cherry Shortbread Bars Recipe Diaries

In a large bowl, cream margarine for 1 minute. Gradually add powdered confectioner's sugar. Bean in vanilla and salt. Gradually add flour, 1/2 cup at a time, mixing between each addition just until flour is blended. Dough will be stiff. Mix in chocolate chips. Slightly mix in chopped cherries (and pecans, if adding).

A Crafty Cook Chocolate Cherry Shortbread Bars

In a large bowl, combine flour, sugar, and salt. Using a pastry blender, cut in the butter. Continue cutting until the mixture resembles fine crumbs. Stir in the cherries, 2/3 cups of chopped white chocolate, and almond extract. Add food coloring, if desired. Knead the mixture until it forms a ball.