CHOCOLATE CHERRY SHORTBREAD COOKIES
Provided by Giada De Laurentiis
Categories dessert
Time 1h55m
Yield 17 cookies
Number Of Ingredients 9
Steps:
- In a medium bowl, whisk together the flour, cocoa powder, pink pepper and salt. Set aside.
- Place the butter and 1/3 cup sugar in a large bowl and beat with an electric mixer until light pale and fluffy, about 2 minutes. Add the egg yolks and beat for an additional minute. In two additions, add the flour mixture, beating on low speed until just combined between additions. Pulse in the dried cherries and chocolate chips.
- Place a piece of plastic wrap on a clean, dry surface. Transfer the cookie dough to the plastic wrap, form into a 2-inch-wide log, and wrap tightly. 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. Cool the cookies completely on the baking sheet before removing to a wire rack.
WHITE-CHOCOLATE CHERRY SHORTBREAD
Pretty, pretty. These cookies are ideal for Christmas or Valenitnes Day. Edible glitter is just too much fun to play with, try it if you can get it! Be sure to use shortening that is "not" butter flavored as it will turn the color from snow white to yellowed. I cannot get the Zaar computer to print "white sugar nonpareils", you only want white ones here.
Provided by Annacia
Categories Dessert
Time 50m
Yield 60 serving(s)
Number Of Ingredients 9
Steps:
- 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. Stir in almond extract and, if desired, food coloring. Knead mixture until it forms a smooth ball.
- Shape dough into 3/4-inch balls. Place balls 2 inches apart on an ungreased cookie sheet. Using the bottom of a drinking glass dipped in sugar, flatten balls to 1-1/2-inch rounds.
- Bake in preheated oven for 10 to 12 minutes or until centers are set. Cool for 1 minute on cookie sheet. Transfer cookies to a wire rack and let cool.
- In a small saucepan, combine remaining 8 ounces white chocolate and the shortening. Cook and stir over low heat until melted. Dip half of each cookie into chocolate, allowing excess to drip off. If desired, roll dipped edge in nonpareils and/or edible glitter. Place cookies on waxed paper until chocolate is set. Makes about 60.
- To Store: Layer cookies between waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.
Nutrition Facts : Calories 84.4, Fat 5.1, SaturatedFat 3.1, Cholesterol 8.9, Sodium 27, Carbohydrate 9, Fiber 0.1, Sugar 5, Protein 0.9
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