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.

9 comments:

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

    -meesch
    http://www.aperfectkindofday.com

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  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

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

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

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  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.)

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

    Nina

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

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  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!

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