White Chocolate Cherry Shortbread: A Luxurious Treat
If you’re a fan of buttery, melt-in-your-mouth cookies with a touch of luxurious sweetness, then White Chocolate Cherry Shortbread is a treat you need to try. This delightful combination blends the rich creaminess of white chocolate with the tart burst of dried cherries, all nestled within a tender, buttery shortbread base. It’s a sophisticated twist on a classic shortbread cookie that is perfect for any occasion, from afternoon tea to holiday gifting.
What makes this White Chocolate Cherry Shortbread truly special is the harmony of flavors and textures. The shortbread is crisp yet crumbly, providing the perfect canvas for the sweet pockets of white chocolate and the chewy, tangy cherries. Unlike typical chocolate chip cookies, this recipe offers a refined sweetness and a pleasing contrast between creamy, fruity, and buttery elements that will keep you coming back for more.
Ingredients
- For the Shortbread:
- 225g (1 cup) unsalted butter, softened
- 100g (1/2 cup) granulated sugar
- 1/2 teaspoon vanilla extract
- 280g (2 1/4 cups) all-purpose flour
- 1/4 teaspoon salt
- For the Mix-ins:
- 150g (1 cup) white chocolate chips or chopped white chocolate
- 120g (3/4 cup) dried cherries, chopped
Instructions
- Preheat your oven to 325°F (160°C) and line a 9×9 inch (23×23 cm) baking pan with parchment paper, leaving some overhang for easy removal.
- In a large bowl, cream the softened butter and sugar together using an electric mixer or by hand until light and fluffy. This usually takes about 3-5 minutes.
- Add the vanilla extract and mix until combined.
- In a separate bowl, whisk together the all-purpose flour and salt.
- Gradually add the dry ingredients to the butter mixture, mixing just until incorporated. Avoid over-mixing to keep the shortbread tender.
- Fold in the white chocolate chips and chopped dried cherries evenly throughout the dough.
- Transfer the dough to the prepared baking pan and press it evenly into the pan, smoothing the surface with the back of a spoon or your fingers.
- Bake in the preheated oven for 30-35 minutes or until the edges are lightly golden and a toothpick inserted into the center comes out clean.
- Remove from the oven and allow the shortbread to cool in the pan for 15 minutes.
- Using the parchment paper overhang, carefully lift the shortbread out of the pan and transfer to a wire rack to cool completely.
- Once cool, cut into squares or desired shapes and serve.
- Store any leftovers in an airtight container at room temperature for up to one week.
Recipe Information
- Prep time: 15 minutes
- Cook time: 35 minutes
- Total time: 50 minutes
- Servings: Makes 16 squares
- Difficulty level: Easy to Intermediate
Tips & Variations
- Use high-quality white chocolate for the best flavor and texture.
- Make sure the butter is softened but not melted for optimal creaming.
- Don’t overwork the dough to maintain a tender crumb.
- For an extra touch, sprinkle a pinch of sea salt on top before baking.
- You can substitute dried cherries with dried cranberries or raspberries for a different fruity twist.
- To store, keep the shortbread in an airtight container at room temperature for up to a week. It also freezes well for up to 3 months.
- Reheat briefly in a warm oven or microwave to enjoy the white chocolate melty again.
- Make this recipe ahead of time and keep it stored until ready to serve – it only gets better as it rests.
Nutritional Information (per serving)
- Calories: ~180 kcal
- Protein: 2g
- Carbohydrates: 22g
- Fat: 9g
- Fiber: 1g
Conclusion
White Chocolate Cherry Shortbread is a perfect balance of buttery richness and delightful sweetness with a fruity twist, making it a fantastic addition to your baking repertoire. Whether you’re baking for a special occasion, gifting, or simply indulging yourself, this recipe offers a unique and delicious treat that’s sure to impress your family and friends.
Serve these shortbread squares alongside a cup of tea or coffee for an irresistible snack or dessert. Don’t forget to share your baking experiences and photos – I’d love to hear how your White Chocolate Cherry Shortbread turns out!