Tomorrow is December 1st. Christmas is only 25 days away. I still can't believe that. One thing I can remember is my mom making lots of Christmas cookies. I was almost more excited for dessert on Christmas Eve because that's when we could eat them, but noteven a day before.
I continued that tradition with my family. They LOVE Christmas cookies. I guess you can say, "It's what I do." Starting Thanksgiving weekend, I go crazy. Cookies. Candy. As my girls got older, they would make a batch by themselves. They would take such pride in their cookies. The girls were a great help to me when things were crazy. We would get at least 3-4 different cookie doughs ready and get them all made in a day. They would be right beside me helping every step from making the cookie balls to taking them out of the oven. Boy, do I miss those days.
In all the craziness, we always had the same rule with the timers. The upper timer (on the microwave) is for the upper rack in the over. The lower timer (on the stove) was for the lower rack. No matter what, we didn't get confused. I still do that today.
One cookies they all love are these White Chocolate Cherry Shortbread Cookies. I found this recipe many years ago from the Better Homes & Garden magazine. They used to come out with a special edition just for Christmas cookies. This is requested every year.
White Chocolate Cherry Shortbread Cookies
1/2 cup maraschino cherries, drain and finely chopped
2 1/2 cups flour
1/2 cup sugar
1 cup cold butter
12 ounces which chocolate baking squares with cocoa butter, finely chopped
1/2 teaspoon almond extract
2 drops red food coloring (optional)
2 teaspoons shortening or coconut oil
Preheat oven to 325 degrees F. Drain cherries well. Place on paper towels. Chop into small pieces.
In large bowl, combine flour and sugar. Using a pastry blender, cut in the butter until the mixture resembles fine crumbs. Stir in chopped cherries and 4 ounces (2/3 cup) chopped chocolate. Stir in almond extract and food coloring. Knead until mixture forms a smooth ball.
Shape dough into 3/4 inch balls. Place 2 inches apart on an ungreased cookie sheet. Using the bottom of a drinking glass dipped in sugar, flatten the balls to 1 1/2 inch rounds.
Bake in preheated over for 10-12 minutes or until centers are set. Cool for 1 minute on cookie sheet. Transfer cookies to wire rack and let cool.
In small sauce pan or microwave, combine remaining 8 ounces of which chocolate and shortening or coconut oil. Heat until melted. Dip half of each cookie into the chocolate, allowing excess to drip off. If desired, roll dipped edge in nonparcils or edible glitter/sugar. Place cookies on waxed paper until chocolate is set.
I found this picture on Pinterest and they look exactly how mine look. Not perfect but totally delicious. If you opt not to use the red food coloring, they just don't have the hint of pink in the dough. Personally, I think they just look too bland without it.
This recipe only makes about 40 cookies. Now, my family would have that done in a single night. I know to double or even triple this right away. My husband is not a cherry lover, but absolutely loves these cookies. Go figure.
Enjoy the recipe.
Until next time...Stampin' Always
Cheryl, HomeStyle Stamper