Cherry Almond Shortbread Cookies with White Chocolate Drizzle
Delicious pink shortbread cookies that pack a cherry and almond punch. Original recipe from www.sallysbakingaddiction.com
Ingredients
Scale
- ¾ Cup Unsalted Butter
- 2/3 Cup Granulated White Sugar
- 1 ½ Teaspoon Almond Extract
- 1 Tablespoon Maraschino Cherry Juice
- 2 Cups All Purpose Flour
- 20 Maraschino Cherries, drained chopped
- 4 Ounces White Chocolate
Instructions
- Using a mixer, beat the butter at a high speed until light an fluffy.
- Add to medium speed, and add sugar, and almond extract.
- Scrape down the sides of the bowl, and drizzle in cherry juice.
- Turn off mixer and incorporate dry ingredients. A soft dough will form.
- Add chopped cherries and mix until they are distributed throughout the dough.
- Wrap dough in saran wrap or wax paper and refrigerate.
- Preheat oven to 325*
- Scoop and shape dough into balls.
- Bake for 10-12 minutes on parchment lined baking sheets.
- Cool cookies on wire rack.
- Melt white chocolate and drizzle over cookies.