Description
Delicate shortbread cookies studded with tart dried cherries and smooth white chocolate chips, perfect with tea or coffee.
Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 3/4 cup powdered sugar
- 1/2 teaspoon salt
- 2 teaspoons vanilla extract
- 2 1/4 cups all-purpose flour
- 1 cup dried cherries, roughly chopped
- 1 cup white chocolate chips
Instructions
- Preheat oven to 325°F (165°C). Line two baking sheets with parchment paper.
- In a large bowl, cream together butter and powdered sugar until light and fluffy, about 3 minutes.
- Beat in salt and vanilla extract until combined.
- Gradually add flour, mixing until just combined.
- Fold in dried cherries and white chocolate chips.
- Roll dough into 1-inch balls and place 2 inches apart on prepared baking sheets; gently flatten each ball.
- Bake 14–16 minutes, or until edges begin to turn light golden.
- Allow cookies to cool on pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- For an extra touch, sprinkle a pinch of coarse sugar on top before baking.
- Make dough ahead and chill for 30 minutes to prevent spreading.
- Store in an airtight container for up to 5 days — or freeze for up to 1 month.