Hidden Cherry Shortbread Cookies Recipes

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.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a 9x13-inch pan with heavy aluminum foil.
• Mix flour, 1 cup butter, and white sugar together until mixture is crumbly. Press into the bottom of the prepared pan.
• Bake in the preheated oven for 20 minutes.
• Blend brown sugar, eggs, salt, baking powder, and vanilla extract together in a bowl. Drain and chop cherries, reserving the liquid. Stir cherries and walnuts into the egg mixture. Place mixture on top of the baked crust.
• Return to the oven and bake until set, about 25 minutes. Remove from the oven and let cool.
• Combine powdered sugar and 1 1/2 tablespoons butter with enough cherry liquid to spread easily. Frost cooled bars. Cut into squares after icing has set.

Steps:

• Preheat oven to 350.
• Drain cherries, reserving juice. Halve any large cherries.
• In a medium mixing bowl beat butter with an electric mixer, on medium to high speed, for 30 seconds.
• Add the sugar, baking powder, baking soda, and 1/4 teaspoon of salt. Beat until combined, scraping sides of bowl.
• Beat in egg and vanilla until combined.
• Beat in cocoa powder, and as much of the flour as you can with mixer.
• Stir in remaining flour using a wooden spoon.
• Shape dough into 1" balls.
• Place balls about 2" apart on an ungreased cookie sheet.
• Press your thumb into the center of each ball. Place a cherry in each center.
• For Frosting:.
• In a small saucepan combine chocolate pieces and sweetened condensed milk.
• Cook and stir, over low heat, until chocolate is melted.
• Stir in 4 teaspoons reserved cherry juice.
• Spoon 1 teaspoon frosting over each cherry, spreading to cover (frosting may be thinned with additional cherry juice, if necessary).
• Bake for 10 minutes, or until edges are firm. Cool 1 minute on cookie sheet.
• Transfer to a wire rack, and let cool.
• Note:
• For best results DO NOT substitute imitation chocolate pieces.

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.

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.

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.