Wednesday, December 21, 2011

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.


  1. oh my gosh. I'm definitely making these this weekend - they look (and sound) gorgeous!


  2. WOW - these look fantastic! I love anything cherry - best flavor ever. Thank you for sharing!

    PS - thank you for your kind comment on my blog as well!

    Brandi - Keeping It Indie
    via Blogging Buddies

  3. These look absolutely AMAZING! Gotta try this recipe for sure. =)
    from Blogging Buddies

  4. They look great. Who cares if they cracked along the edges? That proves they're homemade! Taste is what counts. Love the drizzle.

  5. Next time you work with white chocolate (or any chocolate at all, really), try using a double boiler. Using the water as a heat source means that your chocolate never gets about 212* and won't burn quite so easily. (Baking gets to me, too.)

  6. This looks so delicious! Makes me want to start baking right away.


  7. They look yummy to me! Drizzle is always good. Merry Christmas!

  8. meesch and justbyou-Let me know if you do end up making them!

    keepingitindie-I agree! Cherry is the BEST flavor EVER!

    Hehe, thanks Sweetposy! You're so right!

    Thanks Anon! I always forget about that. I'll have to do that next time. It would have been ok if I hadn't gotten distracted and forgotten about it, lol!

    Thanks Chelsea, Nina and Aunt Trudy! I want to bake some more too!