Jen here. Sunday was Christmas cookie day in our house and I set out to create a new cookie. Over the summer, I picked up the Michigan shaped cookie cutter but knew I wanted to do something different from a sugar cookie. Cherries are a popular commodity of Michigan and what goes better with cherries than white chocolate and almonds.
I made a basic shortbread cookie and added the other items by sight – I would say about a 1/2 cup of each.
It was difficult to roll out the dough due to the lumpiness from the add-ins, so I wound up taking small portions and patting it down. This obviously took a bit more time but in the end, these were oh so worth it.
I never had a problem with them cracking or breaking while transferring them to the cookie sheet and they turned out perfect.
I am putting the recipe here to share with all of you as I had a hard time finding one that I liked online, so I made it up myself….but I am also putting it here to document it for future use. These will be made again….maybe in a different shape!
Jen’s Original White Chocolate Cherry Almond Shortbread
Makes: approx. 36 cookies
Prep time: 45 minutes (rolling out and cutting each one individually)
Bake time: 30 minutes
Temperature: 300 degrees
2 sticks unsalted butter- softened
2 1/2 cups flour
1/2 cup sugar
1 tsp vanilla extract
1/2 cup dried cherries
1/2 cup slivered almonds
1/2 cup white chocolate chips
Combine softened butter and sugar. Blend well. Add in vanilla, continue to blend till creamy. Gradually mix in flour till well incorporated – batter will resemble crumbs at this time.
With a large wooden spoon or spatula, fold in cherries, almonds and chips.
Gather up a handful of batter and with your hands mix together. You will notice that the batter will easily mix together and become smooth.
At this time, on a lightly floured surface, pat the batter down to approx 1/4 inch thick. Use a cookie cutter of your choice, but remember to dip it lightly in flour. This will help prevent sticking. Cut out desired shapes and transfer with a spatula to a cookie sheet lined with parchment paper.
Bake for 20 minutes in a 300 degree oven. You only want them slightly brown, so definitely watch them at the last couple of minutes.
Remove to a cooling rack. Enjoy!