Description
Buttery, tender shortbread cookies packed with tart dried cherries and creamy white chocolate, with a delicate almond and vanilla flavor.
Ingredients
Scale
- 1 cup (2 sticks) unsalted butter, softened to room temperature
- 1/2 cup powdered sugar (confectioners’ sugar)
- 1 tsp pure vanilla extract
- 1/4 tsp almond extract (optional, but highly recommended)
- 2 cups all-purpose flour
- 1/2 tsp salt
- 1/2 cup dried tart cherries, roughly chopped
- 2/3 cup high-quality white chocolate chips or finely chopped baking bar
Instructions
- In a large bowl or stand mixer fitted with the paddle attachment, beat the softened butter and powdered sugar together on medium speed until just smooth and combined, about 1 minute. Do not whip until fluffy. Mix in the vanilla extract and almond extract.
- Whisk the flour and salt together in a small bowl. Turn the mixer to low and gradually add the dry ingredients to the butter mixture, mixing just until a crumbly dough begins to form. Do not overmix.
- Using a sturdy spatula or your hands, gently fold in the chopped dried cherries and white chocolate chips. Knead the dough a few times right in the bowl until it comes together into a solid, cohesive mass.
- Turn the dough out onto a piece of plastic wrap. Shape it into a tight log about 2 inches in diameter. Wrap the log tightly in the plastic wrap and roll it on the counter a few times to smooth out the edges. Chill the dough in the refrigerator for at least 2 hours, or up to 3 days, until completely firm.
- Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper. Using a sharp knife, cut the chilled dough log into 1/3-inch thick slices. Place the slices 2 inches apart on the prepared baking sheets.
- Bake for 12 to 14 minutes, or until the edges are just barely starting to turn golden brown. Let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
Do not overmix the dough or whip the butter and sugar until fluffy, as incorporating too much air can cause the cookies to spread. Chill the dough until completely firm before slicing and baking.
- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Au Four
- Cuisine: Américaine
Nutrition
- Serving Size: 1 cookie
- Calories: 145
- Sugar: 7g
- Sodium: 70mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg