White Chocolate Cherry Shortbread Cookies

 These White Chocolate Cherry Shortbread Cookies are a delightful treat that combines the rich creaminess of white chocolate with the tartness of dried cherries, all nestled in a buttery, melt-in-your-mouth shortbread base. These cookies are perfect for holiday gifting, special occasions, or a simple indulgence with a cup of tea or coffee.

Ingredients:

• 1 1/2 cups all-purpose flour
• 1/2 cup cornstarch
• 1/4 tsp salt
• 1 cup unsalted butter, softened
• 1/2 cup powdered sugar
• 1 tsp vanilla extract
• 1/2 cup dried cherries, chopped
• 1 cup white chocolate chips (or chopped white chocolate)
• Optional: Extra white chocolate for drizzling

Instructions:

1. Prepare the Dough:

1. In a medium bowl, whisk together the flour, cornstarch, and salt. Set aside.
2. In a large bowl, beat the softened butter and powdered sugar together using an electric mixer until light and fluffy, about 3-4 minutes.
3. Add the vanilla extract and mix until incorporated.
4. Gradually add the dry ingredients (flour, cornstarch, and salt) to the butter mixture, mixing until just combined. The dough will be a little crumbly, but it should come together when pressed.

2. Add the White Chocolate and Cherries:

1. Gently fold in the chopped dried cherries and white chocolate chips using a spatula, making sure they are evenly distributed throughout the dough.

3. Shape the Cookies:

1. Roll the dough into a log shape (about 1 1/2 inches in diameter). Wrap the dough log in plastic wrap and chill it in the refrigerator for at least 1 hour or until firm. This step helps the cookies hold their shape while baking.
2. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
3. Once the dough is chilled, slice it into 1/4-inch thick rounds and place them on the prepared baking sheet, spacing them about 1 inch apart.

4. Bake the Cookies:

1. Bake the cookies in the preheated oven for 12-15 minutes, or until the edges are lightly golden. Keep an eye on them to ensure they don’t brown too much.
2. Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

5. Optional White Chocolate Drizzle:

1. If desired, melt a little extra white chocolate in the microwave or using a double boiler and drizzle it over the cooled cookies for an extra touch of sweetness and decoration.

6. Serve and Enjoy:

Once the cookies are fully cooled and decorated, serve them with a hot beverage or package them up as a thoughtful homemade gift.

Tips:

• Storage: Store these cookies in an airtight container at room temperature for up to 1 week, or refrigerate them for a longer shelf life.
• Substitute for Cherries: If you’re not a fan of cherries, you can replace them with dried cranberries, raisins, or even chopped dried apricots.
• Add a Twist: For extra flavor, try adding a pinch of cinnamon or almond extract to the dough for a unique twist.

These White Chocolate Cherry Shortbread Cookies are a perfect balance of sweet and tart, with a buttery, melt-in-your-mouth texture that will leave everyone wanting more! They’re the perfect addition to any holiday cookie tray or an everyday indulgence.