Cream Butter and Sugar: In a large bowl, using an electric mixer, cream together the softened butter and powdered sugar until light and fluffy. This will take about 2-3 minutes. Scraping down the sides of the bowl occasionally ensures everything is evenly mixed.
Add Extracts: Beat in the vanilla extract and almond extract (if using) until combined. If using food coloring, add a tiny drop at a time until you reach your desired shade of pink. Be careful not to add too much liquid.
Combine Dry Ingredients: In a separate medium bowl, whisk together the flour and salt.
Gradually Add Dry Ingredients to Wet: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix the dough, as this can develop the gluten in the flour and result in tough cookies.
Fold in Cherries and White Chocolate: Gently fold in the chopped maraschino cherries and white chocolate chips until they are evenly distributed throughout the dough.
Shape the Dough:
Option 1 (Slice-and-Bake): Divide the dough in half. Place each half on a sheet of plastic wrap. Shape the dough into a log about 1.5-2 inches in diameter. Wrap tightly in plastic wrap and refrigerate for at least 2 hours, or preferably overnight. This chilling time is crucial for preventing the cookies from spreading too much during baking.
Option 2 (Cut-Outs): Wrap the dough in plastic wrap and flatten it into a disc. Refrigerate for at least 2 hours, or preferably overnight.
Preheat and Prepare: Preheat oven to 325°F (160°C). Line baking sheets with parchment paper or silicone baking mats.
Slice and Bake (Slice-and-Bake Method):
Remove the dough logs from the refrigerator. If the logs are too firm to slice, let them sit at room temperature for a few minutes.
Using a sharp knife, slice the dough into ¼-inch thick rounds.
Place the cookie rounds on the prepared baking sheets, leaving about 1 inch of space between each cookie.
If desired, sprinkle the tops of the cookies with sanding sugar or coarse sugar before baking.
Bake for 12-15 minutes, or until the edges are lightly golden.
Cut Out and Bake (Cut-Out Method):
Remove the dough disc from the refrigerator and let it sit at room temperature for a few minutes to soften slightly.
On a lightly floured surface, roll out the dough to about ¼-inch thickness.
Use cookie cutters to cut out desired shapes.
Place the cookie shapes on the prepared baking sheets, leaving about 1 inch of space between each cookie.
If desired, sprinkle the tops of the cookies with sanding sugar or coarse sugar before baking.
Bake for 10-12 minutes, or until the edges are lightly golden.
Cool: Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Dust with Powdered Sugar (Optional): Once the cookies are completely cool, dust them with powdered sugar for a more elegant presentation.
Tips and Variations:
Butter Temperature: Make sure your butter is softened but still cool to the touch. If it’s too soft, the cookies will spread too much.
Cherry Preparation: Patting the cherries dry is essential to prevent them from bleeding and making the cookies soggy.
White Chocolate Quality: Use high-quality white chocolate for the best flavor and melting properties. Ghirardelli, Guittard, or Lindt are good choices.
Nut Addition: Add ¼ cup of finely chopped nuts, such as almonds or macadamia nuts, to the dough for extra flavor and texture.
Glaze: For a richer cookie, drizzle melted white chocolate over the cooled cookies and sprinkle with chopped cherries or sanding sugar.
Storage: Store the cooled cookies in an airtight container at room temperature for up to 5 days.
Enjoy your White Chocolate Cherry Shortbread Cookies! Let me know if you have any other questions.
