White chocolate chips complement the strawberry flavour perfectly.Butter also helps with spread, as well as making the cookies soft and chewy.Caster sugar for sweetness and to help the cookies spread.Freeze-dried strawberries for real strawberry flavour without the excess moisture from fresh strawberries!.Bicarbonate of soda helps with thickness by slightly leavening the cookies.Want to cram every inch of this festive cookie in your mouth? Then you should be following A Sweet Little Life on Pinterest because we are obviously kindred spirits.Strawberry White Chocolate Cookie Ingredientsįull measurements can be found in the recipe card at the bottom of this blog post, but here’s a quick summary! To make this easy strawberry and white chocolate chip cookies recipe you’ll need the following ingredients: If desired, roll dipped edge in sprinkles and/or edible glitter. Dip half of each cookie into chocolate, allowing excess to drip off. You could also do this in the microwave, melting in 30 second intervals stirring in between. Cook and stir over low heat until melted. In a small saucepan, combine remaining 8 ounces white chocolate and the shortening. Transfer cookies to a wire rack and let cool. Do not overbake! Cool for 1 minute on cookie sheet. Using the bottom of a drinking glass dipped in sugar, flatten balls to 1-1/2-inch rounds.Bake in preheated oven for 10 to 12 minutes or until centers are set. Place balls 2 inches apart on an ungreased cookie sheet. If the dough is dry or too crumbly, add reserved cherry juice. Using your hands, knead mixture until it forms a smooth ball. Mixture will be very dry and look like crumbs. Stir in the 2 Tablespoons reserved cherry liquid, almond extract, and food coloring. Stir in drained and chopped cherries and 4 ounces (2/3 cup) of the chopped white chocolate. You could also use a food processor here or use your Kitchen Aid Mixer. Using a pastry blender (or 2 forks), cut in the butter until mixture resembles fine crumbs. In a large bowl, combine flour and sugar. Spread cherries on paper towels to drain well reserving 2 Tablespoons of cherry liquid for later. White nonpareils, sprinkles, and/or red edible glitter (optional) Ingredients: (Adapted from The Girl Who Ate Everything )ġ/2 cup cherries, drained and finely chopped (reserve 2 Tablespoons of liquid from cherries)ġ2 ounces white chocolate baking squares, finely chopped White Chocolate Cherry Almond Shortbread Cookies It's time to make the softest, most intensely flavored shortbread you've ever eaten. I used Ghirardelli's white chocolate baking bars but be careful with this brand- their white chips don't contain real chocolate either. Those don't have even a little actual chocolate. I'll echo earlier notes from other recipes about white chocolate. Shorten your baking time to about 8-10 minutes.ģ. Because these are a cookie crammed with white chocolate and sprinkles, they can be a bit much in big doses for even the most hardened sugarholic. When pressed, they are about the size of a half dollar. I make these a bit smaller than the recipe calls for. Use the extra juice as needed to moisten the dough in the final stages of mixing if it is too crumbly. That's a mistake and I've rectified it in my version below. This recipe tells you to use jars of preserved cherries and reserve the juice, but then never re incorporates it into the dough. Here are a few of my notes on the recipe:ġ. You'll understand why the moment you pop one of these nuggets of gladness into your mouth. This particular cookie also comes from the pages of Better Homes and Gardens, where it was a contest winner. Christy is a self proclaimed foodie and her site is full of tantalizing, traditional recipes that will appeal to everyone. I dug this recipe up from one of my favorite food blogs, The Girl Who Ate Everything. Playfully embellished, soft and rich, these cookies have been a highlight of our seasonal boxes for years. They emerge from their preparations looking like little sugar plum fairies, adorned for the festivities. The dough is then pressed into small discs by the bottom of a sugared glass, then baked and dipped into white chocolate and sprinkles. The original recipe called for maraschino cherries but I'm sorry, people. Cherries are drained, diced and mixed into a heavily almond flavored shortbread. Our final baking endeavor is a beauty and one of my son's favorites.
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