Friday, December 23, 2011

Guest Post: Kimi Makes White Chocolate Cherry Shortbreads

While Rob and I are on vacation in Florida I thought I'd share some awesome blog writers with you.  This is my first guest post extravaganza so I hope you enjoy!  Today's post is from Kimi of lovely magic stars!  Kimi is a pretty cool cat and has shared some delicious-looking cookies with you below.  I'm already trying to work out a way to make them gluten-free. :)

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heyo! it is kimi from lovely magic stars. i am so excited to be guest blogging on caitlin's super duper awesome blog!


last week, i attended an annual cookie party. if you don't know what a cookie party is...it is a party were you make a certain amount of cookies - take them to the party and come home with more cookies than can be eaten in ANY given time!

i made 2 different types. first one's were supposed be buckeyes, but i mangled them and they ended up being peanut butter balls with chocolate splattered across them. it is all the same in your mouth right? :)

the second were better home and garden's white chocolate cherry shortbread's. i didn't realize how much work these cookies were going to be and trying to make them on the friday before the party was probably the most slacker idea! but they turned out so pretty and delicious!

white chocolate cherry shortbread

ingredients1/2 cup maraschino cherries, drained and finely chopped2 1/2 cups all-purpose flour1/2 cup sugar1 cup cold butter12 ounces white chocolate baking squares with cocoa butter, finely chopped1/2 teaspoon almond extract2 drops red food coloring (optional)2 teaspoons shorteningWhite nonpareils and/or red edible glitter (optional)

 directions
1. Preheat oven to 325 degrees F. Spread cherries on paper towels to drain well.2. In a large bowl, combine flour and sugar. Using a pastry blender, cut in the butter until mixture resembles fine crumbs. Stir in drained cherries and 4 ounces (2/3 cup) of the chopped chocolate. Stir in almond extract and, if desired, food coloring. Knead mixture until it forms a smooth ball.3. 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 balls to 1-1/2-inch rounds.4. Bake in preheated oven for 10 to 12 minutes or until centers are set. Cool for 1 minute on cookie sheet. Transfer cookies to a wire rack and let cool.5. In a small saucepan, combine remaining 8 ounces white chocolate and the shortening. Cook and stir over low heat until melted. Dip half of each cookie into chocolate, allowing excess to drip off. If desired, roll dipped edge in nonpareils and/or edible glitter. Place cookies on waxed paper until chocolate is set. Makes about 60.
these are my stinker doggies kai and lucy who wait for anything to drop on the floor when i am cooking...


these are the final result! they didn't turn out as round as bhg's...but i think those are fake anyway!


hope you enjoy them and hope you stop by my blog to say hi!!

1 comment:

  1. These cookies look so good! I may have to give them a whirl. They do a similar party at work, except people donate a certain amount for charity and eat all the cookies they can. :)

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