{"id":70091,"date":"2009-12-08T00:03:24","date_gmt":"2009-12-08T05:03:24","guid":{"rendered":"http:\/\/www.blisstree.com\/?p=134861"},"modified":"2009-12-08T00:03:24","modified_gmt":"2009-12-08T05:03:24","slug":"white-chocolate-cherry-shortbread","status":"publish","type":"post","link":"https:\/\/mereja.media\/index\/70091","title":{"rendered":"White-Chocolate Cherry Shortbread"},"content":{"rendered":"<p>These cookies are very impressive. Though they might take a little longer to prepare than most, they are well worth the time. They look magnificent and taste even better!<\/p>\n<p>When I made these shortbread cookies, I substituted vanilla extract for the almond extract (just because I didn&#8217;t have almond on hand). They turned out divine!<\/p>\n<div id=\"attachment_134862\" class=\"wp-caption alignright\" style=\"width: 310px\"><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-134862\" src=\"http:\/\/images1.blisstree.com\/files\/2009\/12\/white-chocolate-cherry-shortbread.jpg\" alt=\"Image: BHG.com\" width=\"300\" height=\"333\" \/><\/p>\n<p class=\"wp-caption-text\">Image: BHG.com<\/p>\n<\/div>\n<p><strong>Prep: <\/strong>40 min<strong><br \/>\nBake:<\/strong> 10 min per batch<strong><br \/>\nStand: <\/strong>30 min<strong><\/strong><\/p>\n<p><strong>Ingredients<\/strong><\/p>\n<ul>\n<li>1\/2 cup maraschino cherries, drained and finely chopped<\/li>\n<li>2-1\/2 cups all-purpose flour<\/li>\n<li>1\/2 cup sugar<\/li>\n<li>1 cup cold butter<\/li>\n<li>12 ounces white chocolate baking squares with cocoa butter, finely chopped<\/li>\n<li>1\/2 teaspoon almond extract<\/li>\n<li>2 drops red food coloring (optional)<\/li>\n<li>2 teaspoons shortening<\/li>\n<li>White nonpareils and\/or red edible glitter (optional)<\/li>\n<\/ul>\n<p><strong>Directions<\/strong><\/p>\n<p>1. Preheat oven to 325 degrees F. Spread cherries on paper towels to drain well.<\/p>\n<p>2. 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.<\/p>\n<p>3. 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.<\/p>\n<p>4. 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.<\/p>\n<p>5. 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.<\/p>\n<p>6. 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.<strong><\/strong><\/p>\n<p><strong>Nutrition Facts<\/strong><\/p>\n<p><strong><\/strong>Calories 87, Total Fat (g) 5, Saturated Fat (g) 3, Cholesterol (mg) 9, Sodium (mg) 28, Carbohydrate (g) 9, Fiber (g) 0, Protein (g) 1, Vitamin C (DV%) 0, Calcium (DV%) 0, Iron (DV%) 0, Percent Daily Values are based on a 2,000 calorie diet<em><\/em><\/p>\n<p><em>Image and Recipe Courteay of BHG.com\u2019s <strong>100 Days of Holidays<\/strong>.<\/em><\/p>\n<p><em>Be sure to visit <a href=\"http:\/\/bhg.com\">BHG.com<\/a> this week to find out the big winner of their America&#8217;s Favorite Better Homes and Gardens Cookie contest.<\/em><\/p>\n<p>Post from: <a href=\"http:\/\/www.blisstree.com\">Blisstree<\/a><\/p>\n<p><a href=\"http:\/\/www.blisstree.com\/articles\/white-chocolate-cherry-shortbread\/\">White-Chocolate Cherry Shortbread<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>These cookies are very impressive. Though they might take a little longer to prepare than most, they are well worth the time. They look magnificent and taste even better! When I made these shortbread cookies, I substituted vanilla extract for the almond extract (just because I didn&#8217;t have almond on hand). They turned out divine! [&hellip;]<\/p>\n","protected":false},"author":142,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[7],"tags":[],"class_list":["post-70091","post","type-post","status-publish","format-standard","hentry","category-news"],"_links":{"self":[{"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/posts\/70091","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/users\/142"}],"replies":[{"embeddable":true,"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/comments?post=70091"}],"version-history":[{"count":0,"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/posts\/70091\/revisions"}],"wp:attachment":[{"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/media?parent=70091"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/categories?post=70091"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/tags?post=70091"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}