White Chocolate Cherry Shortbread Cookies

This year we had a cookie exchange at work. I was up until 12:30 making White-Chocolate Cherry Shortbread Cookies. It was partly a disaster. Don't get me wrong, they tasted pretty good. But with all my baking-it was a trial. David asked me if I could never do a cookie exchange again. This is after we ate a million cookies this weekend. Literally, one million.


I got this recipe at Better Homes & Gardens. First, it needs more liquid, that's why the edges are cracked. Next time, I will add some cherry juice to make it more moist (ew who else hates the word moist?) and make it taste a little more like cherry. I also used white chocolate chips instead of white chocolate shavings.

These cookies are *supposed* to be dipped in white chocolate at the end and rolled in sprinkles. First, my edges weren't round so it wouldn't look as pretty. Second, I burnt the entire pot of white chocolate. Instead of having my usual baking meltdown, I drizzled! 


For drizzle:

• 1 cup confectioners' sugar
• 1 tablespoon light corn syrup
• 2 tablespoons water
• Sprinkles (or if you like to call them jimmies, that's fine too)

Mix the sugar, corn syrup and water together until smooth. Then put in a piping bag immediately and drizzle. You don't want it to get too soft or it will run off your cookies. You can make a makeshift piping bag by cutting a tiny hole in a plastic bag like I did. Then pour your sprinkles on top and shake off when dry.