Chocolate Cherry Shortbread Cookies Recipes

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CHERRY CHOCOLATE SHORTBREAD COOKIES

For higher fiber, try using Eagle Mills all-purpose flour with ultragrain. This came from a leaflet. I have not tried this just posting for safe keeping.

Provided by internetnut

Categories     Dessert

Time 40m

Yield 3 1/2 dozen, 54 serving(s)

Number Of Ingredients 10



Cherry Chocolate Shortbread Cookies image

Steps:

  • Mix butter, sugar and almond extract throughly using an electric mixer. Gradually blend in flour and corn starch. Add cherries and chocolate.
  • Form into 1"-inch balls and place on ungreased baking sheets. Pour sugar on a small plate; dip bottom of drinking glass in sugar and gently press down on each cookie to flatten.
  • Bake in a preheated 300 oven for 20-30 minutes, or until bottoms begin to brown.
  • Cool 5 minutes; remove to a wire rack to cool completely.
  • Drizzle by placing 2-ounces chocolate and shortening in a small resealable plastic freezer bag. Microwave on HIGH for about 30 seconds, until chocolate is melted. Snip off the corner and drizzle over cookies.

Nutrition Facts : Calories 59, Fat 3.5, SaturatedFat 2.2, Cholesterol 9, Sodium 24.4, Carbohydrate 6.4, Fiber 0.2, Sugar 2.3, Protein 0.5

1 cup butter, softened (no substitutions)
1/2 cup sugar
1/2 teaspoon almond extract
2 cups all purpose flour
1/4 cup argo cornstarch or 1/4 cup kingsfords cornstarch
1/2 cup finely chopped sunsweet cherries
1 ounce bittersweet chocolate (1/4 cup) or 1 ounce semisweet chocolate, finely chopped (1/4 cup)
1 tablespoon sugar
2 ounces bittersweet chocolate, roughly chopped
1 teaspoon shortening

CHOCOLATE CHERRY SHORTBREAD COOKIES

Provided by Giada De Laurentiis

Categories     dessert

Time 1h55m

Yield 17 cookies

Number Of Ingredients 9



Chocolate Cherry Shortbread Cookies image

Steps:

  • In a medium bowl, whisk together the flour, cocoa powder, pink pepper and salt. Set aside.
  • Place the butter and 1/3 cup sugar in a large bowl and beat with an electric mixer until light pale and fluffy, about 2 minutes. Add the egg yolks and beat for an additional minute. In two additions, add the flour mixture, beating on low speed until just combined between additions. Pulse in the dried cherries and chocolate chips.
  • Place a piece of plastic wrap on a clean, dry surface. Transfer the cookie dough to the plastic wrap, form into a 2-inch-wide log, and wrap tightly. Refrigerate for at least 1 hour.
  • Preheat the oven to 350 degrees F.
  • Using a sharp, thin knife, cut the log into 1/3-inch-thick rounds. Set the cookies on an ungreased baking sheet, spaced 1 inch apart, and sprinkle evenly with the remaining 2 teaspoons sugar.
  • Bake until just set, 25 minutes. Cool the cookies completely on the baking sheet before removing to a wire rack.

1 1/2 cups all-purpose flour
1/3 cup unsweetened cocoa powder
1/2 teaspoon pink peppercorns, crushed
1/2 teaspoon kosher salt
1 1/2 sticks (12 tablespoons) unsalted butter, at room temperature
1/3 cup plus 2 teaspoons sugar
2 egg yolks, at room temperature
1/4 cup dried cherries, chopped
1/4 cup semisweet chocolate chips

CHERRY SHORTBREAD COOKIES

Make and share this Cherry Shortbread Cookies recipe from Food.com.

Provided by januarybride

Categories     Dessert

Time 55m

Yield 1 dozen, 6 serving(s)

Number Of Ingredients 6



Cherry Shortbread Cookies image

Steps:

  • Preheat oven to 300 degrees F (150 degrees C). Line a cookie sheet with parchment paper.
  • Using a food processor, mix the flour, butter, sugar and salt for 20 seconds.
  • Add the cherries and pulse until chopped (about 20 seconds).
  • Turn out the mixture onto a work surface and gather into a smooth, compact ball.
  • On a lightly floured surface, form the dough into a 7 by 9 inch rectangle, about 1/4 inch thick.
  • Cut into 12 rectangles. Prick each cookie 3 times with a fork.
  • Using a metal spatula, place the cookies about 1 inch apart on the prepared cookie sheet and refrigerate for 20 minutes.
  • Bake until light golden brown (30 minutes).
  • Let cool for 10 minutes before transferring to a rack to cool completely and sprinkle with sugar.

1 cup flour
2 tablespoons flour
1/2 cup unsalted butter, sliced and chilled
1/4 cup sugar (plus more for sprinkling)
1/4 teaspoon salt
1/4 cup dried cherries

SHORTBREAD CHERRY CHOCOLATE COOKIES RECIPE

This cookie is loaded with chocolate and cherries! They are so moist and delicious.

Provided by Six Sisters Stuff

Yield 30

Number Of Ingredients 8



Shortbread Cherry Chocolate Cookies Recipe image

Steps:

  • Heat oven to 375 degrees.
  • Cream together the sugar, butter, egg and almond extract until well blended and fluffy. Then add in the flour and salt and stir just until combined. Then add the chocolate chips. Gently fold in the cherries that have been cut up. Stir in carefully so the cherries don't break apart too much.
  • Chill the dough for about an hour so it will be easier to roll into balls.
  • Roll into about 1 1/2 inch balls and place on a cookie sheet lined with a silpat baking mat or parchment paper.
  • Bake for about 10 to 12 minutes or until lightly golden brown.
  • Cool on a cooling rack.

3/4 cup sugar
1 1/2 cups butter, softened to room temp.
1 small egg
1 teaspoon almond extract
3 cups flour
1/8 teaspoon salt
11.5 ounces milk chocolate chips
16 ounces maraschino cherries, drained and rinsed and cut into thirds

CHOCOLATE-COVERED CHERRY SHORTBREAD COOKIES

A wonderful change from the standard shortbread! Chocolate shortbread cookies with cherry bits and flavoring, dipped in chocolate. Store covered, in the refrigerator, or freeze for later.

Provided by KDL1221

Categories     Desserts     Fruit Dessert Recipes     Cherry Dessert Recipes

Time 1h45m

Yield 54

Number Of Ingredients 10



Chocolate-Covered Cherry Shortbread Cookies image

Steps:

  • Preheat the oven to 325 degrees F (165 degrees C).
  • Finely chop 6 ounces baking chocolate and set aside.
  • Combine flour, cold butter, 1/2 cup sugar, and cocoa powder in a large bowl; beat until mixture resembles small crumbs. Stir in chopped chocolate, maraschino cherries, and almond extract until well combined.
  • Pour 2 tablespoons sugar into a shallow bowl. Form cookie dough into 1-inch balls and roll in the sugar until coated. Arrange cookies 1 inch apart on a cookie sheet. Use the bottom of a cup to flatten cookies to 1 1/2-inch rounds.
  • Bake in the preheated oven until edges are firm, about 10 minutes. Let cool on the cookie sheet for 2 minutes. Carefully transfer cookies to waxed paper; let cool completely, at least 1 hour.
  • Heat remaining chocolate in a small pot, stirring occasionally, until melted. Add 1 tablespoon butter and milk; stir until mixture is melted and runs off a spoon with ease. Add another tablespoon of butter and milk if needed.
  • Dip each cookie at least halfway into the melted chocolate mixture. Lay the dipped cookies back on the waxed paper. Let cool and harden for several hours.

Nutrition Facts : Calories 98.9 calories, Carbohydrate 11.1 g, Cholesterol 9.6 mg, Fat 6.1 g, Fiber 0.9 g, Protein 1.2 g, SaturatedFat 3.7 g, Sodium 0.9 mg, Sugar 6 g

14 (1 ounce) squares semisweet baking chocolate, divided
2 cups all-purpose flour
1 cup cold unsalted butter
½ cup white sugar
½ cup dark cocoa powder
½ cup drained and finely chopped maraschino cherries
½ teaspoon imitation almond extract
2 tablespoons white sugar, or more as needed
1 tablespoon unsalted butter, or as needed
1 tablespoon milk, or as needed

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