• Cooking Time: 10 Minutes per Batch
  • Servings: 40-60 depending on size
  • Preparation Time: 40 Minues


I found this recipe on Better Homes & Gardens website a few years ago when searching for a new cookie recipe. It instantly became a fan favorite! Buttery shortbread with maraschino cherries, baked and then dipped in white chocolate...they look like you bought them at a bakery!


  • 1/2 Cup Maraschino Cherries (drained & finely chopped)
  • 2 1/2 Cups Flour
  • 1/2 Cup Sugar
  • 1 Cup Cold Butter
  • 12 Ounces White Chocolate-Baking Squares or Chips (Finely Chopped)
  • Seperate out 2/3 Cup chopped Chocolate for the for the cookie dough
  • 1 teaspoon Almond Extract
  • 2 teaspoons Liquid Shortening
  • White Nonpariels and / or Red Edible Glitter


  • Preheat oven to 325 degrees
  • Spread Cherries on paper towels to drain well
  • The original recipe called for baking squares, however I have substituted white chocolate chips and chop them in my food processor.
  • Cut Butter into small pieces
  • Place Sugar into mixing bowl
  • Using a pastry blender, slowly add the Butter until the mixture begins to resemble fine crumbs.
  • Stir in drained cherries and 2/3 Cup of Chocolate
  • Knead mixture until it forms a smooth ball
  • Shape dough into 3/4 inch balls
  • Place balls 2 inches apart on an ungreased cookie sheet
  • Using the bottom of a drinking glass dipped in sugar, flatten each cookie (each cookie will now be about 1 1/2 inches around)
  • Bake in a preheated oven for 10-12 minutes or until the centers are set.
  • Cool for 1 minute on the baking sheet
  • Transfer the cookies to a wire rack to cool completely
  • In a small saucepan combine the remaining White Chocolate and Liquid Shortening.
  • Cook over low heat until melted.
  • Note: I personally place the White Chocolate and the Shortening in a bowl and place in the microwave for 30 seconds. Take out, stir and repeat until the White Chocolate is melted.
  • Dip half of each cookie into the Chocolate, letting the excess drip off.
  • If desired, dip or sprinkle the chocolate edge into nonpareils and/or edible glitter.
  • Place the cookies on waxed paper until the Chocolate is set.
  • Note: These cookies store at room temperature for about 3 days but freeze well for up to 3 months. I normally bake my in November for Christmas and then take them out the week before Christmas to decorate.

Categories: Cookies 

Author Credit: Better Homes & Gardens

Website Credit: http://www.bhg.com

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