White Chocolate Cherry Shortbread
Delight your taste buds with these irresistible White Chocolate Cherry Shortbread cookies, a buttery treat that perfectly combines creamy white chocolate with the sweet-tart pop of dried cherries. These tender, melt-in-your-mouth cookies are made with a classic shortbread base, enhanced by the delicate crumb of cornstarch and the warmth of real vanilla. Chilling the dough ensures a perfectly sliceable log, making these cookies as simple to prepare as they are delicious to eat. Ideal for holiday baking, afternoon tea, or a sophisticated dessert platter, these cookies are both elegant and indulgent. Plus, their make-ahead convenience means you can enjoy fresh, homemade cookies whenever the craving strikes.
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Recipe Information
Ingredients
- 226 grams unsalted butter
- 100 grams granulated sugar
- 2 teaspoons pure vanilla extract
- 280 grams all-purpose flour
- 30 grams cornstarch
- 100 grams dried cherries
- 100 grams white chocolate chips
- 0.25 teaspoons salt
Instructions
Preheat your oven to 175°C (350°F) and line two baking sheets with parchment paper or silicone baking mats.
In a large mixing bowl, use a hand or stand mixer to cream together the unsalted butter and granulated sugar until light and fluffy, about 2-3 minutes.
Add the vanilla extract and mix until well combined.
In a separate bowl, whisk together the all-purpose flour, cornstarch, and salt. Gradually add the dry ingredients to the butter mixture, mixing on low speed until fully incorporated. The dough will be slightly crumbly but should come together when pressed.
Gently fold in the dried cherries and white chocolate chips, ensuring they are evenly distributed throughout the dough.
Turn the dough out onto a clean surface and shape it into a log roughly 2 inches (5 cm) in diameter. Wrap the log tightly in plastic wrap and refrigerate for at least 1 hour (or up to 24 hours) to firm up.
Once chilled, slice the log into 1/4 inch (0.6 cm) thick rounds and place them on the prepared baking sheets, spacing them about 1 inch (2.5 cm) apart.
Bake the cookies in the preheated oven for 12-15 minutes, or until the edges are just lightly golden. Do not overbake.
Remove the shortbread from the oven and allow them to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Serve the cookies as they are or store them in an airtight container at room temperature for up to 1 week.
Nutrition Facts
Calories |
170 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.1 g | 12% | |
| Saturated Fat | 5.6 g | 28% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 21 mg | 7% | |
| Sodium | 26 mg | 1% | |
| Total Carbohydrate | 20.6 g | 8% | |
| Dietary Fiber | 0.5 g | 2% | |
| Total Sugars | 9.7 g | ||
| Protein | 1.6 g | 3% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 10 mg | 1% | |
| Iron | 0.5 mg | 3% | |
| Potassium | 35 mg | 1% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
