These cookies are a small, confident bite — buttery shortbread speckled with bright maraschino cherries, studded with white chocolate, and finished with a whisper of almond. They bake up tidy and delicate, the kind of thing you can plate for guests or tuck into a tin for a week of good snacks. They’re straightforward to make and reward a little attention at the shaping and dipping stage.
I like them because they balance textures: a tender, crumbly shortbread base, chewy pops from the cherries, and a glossy white chocolate coating that gives a smooth snap. The almond extract lifts the flavors so the sweetness doesn’t feel flat. If you want a cookie that looks special without a lot of fuss, this is it.
Below you’ll find everything you need — the exact ingredient list, an unambiguous method, troubleshooting tips, and ways to adapt. I keep the directions as written so you can follow them precisely; I also add clear notes where they help. Let’s get on with it.
What You’ll Gather
This recipe uses pantry staples and a small handful of baking-specific items. You’ll want a cool work surface and a clean towel for the cherries. The process is mostly mixing, shaping, a short bake, and a chocolate dip, so plan to have a baking sheet and something for melting chocolate on hand.
Ingredients
- 1/2 cup maraschino cherries, drained and finely chopped (reserve 2 Tablespoons of liquid from cherries) — Adds sweet-tart bursts and color; drain and pat dry so dough doesn’t get soggy.
- 2 1/2 cups all-purpose flour — Gives structure to the shortbread; measure by spooning into the cup and leveling for accuracy.
- 1/2 cup sugar — Sweetens and helps with spreading and texture.
- 1 cup cold butter — The backbone of shortbread; keep it cold to get a tender, flaky crumb.
- 12 ounces white chocolate baking squares with cocoa butter, finely chopped — Used both in the dough and for dipping; will be divided per the method (4 oz into the dough, 8 oz for dipping).
- 2 teaspoons almond extract — Small amount goes a long way to deepen the flavor; essential for the almond note.
- 2 drops red food coloring — For a subtle pink hue from the reserved cherry liquid; optional but traditional.
- 2 teaspoons shortening — Helps thin melted white chocolate so it coats evenly and sets with a shine.
- White nonpareils, sprinkles, and/or red edible glitter (optional) — For decorating dipped edges; purely decorative.
Make White Chocolate Cherry Almond Shortbread Cookies: A Simple Method
- Preheat oven to 325°F. Spread the maraschino cherries on paper towels to drain well; reserve 2 tablespoons of the cherry liquid. Finely chop the drained cherries if not already chopped and pat them dry.
- In a large bowl, combine 2 1/2 cups all-purpose flour and 1/2 cup sugar. Add 1 cup cold butter and cut it into the dry ingredients with a pastry blender, two forks, a food processor, or a stand mixer until the mixture resembles fine crumbs.
- Stir in the drained, finely chopped 1/2 cup maraschino cherries and 4 ounces of the finely chopped white chocolate. Add the reserved 2 tablespoons cherry liquid, 2 teaspoons almond extract, and 2 drops red food coloring. The mixture will be dry and crumbly—use your hands to knead it until it comes together into a smooth dough ball.
- Shape the dough into 3/4-inch balls. Place the balls 2 inches apart on an ungreased cookie sheet. Dip the bottom of a drinking glass in sugar and press each ball flat to about 1-1/2 inches in diameter.
- Bake on the middle rack for 10–12 minutes, until the centers are set but not browned. Remove from oven and cool on the cookie sheet for 1 minute, then transfer cookies to a wire rack to cool completely.
- In a small saucepan over low heat, melt the remaining 8 ounces white chocolate with 2 teaspoons shortening, stirring until smooth. (Alternatively, melt in the microwave in 30-second intervals, stirring between intervals.)
- Dip half of each cooled cookie into the melted white chocolate, allowing excess to drip off. If desired, roll the dipped edge in white nonpareils, sprinkles, and/or red edible glitter. Place dipped cookies on waxed paper and let the chocolate set.
- Makes about 48 cookies. To store: layer cookies between sheets of waxed paper in an airtight container. Store at room temperature for up to 3 days or freeze for up to 3 months.
What You’ll Love About This Recipe
These cookies are timeless for a reason: shortbread is reliably tender, and the mix-ins make each bite interesting without overwhelming the base. The maraschino cherries bring pockets of sweet-tart brightness and a hint of chew. White chocolate gives a creamy sweet note; when melted and combined with shortening, it sets with a smooth sheen that looks professional.
They’re also flexible. You can make the dough ahead and chill it, or form and freeze the balls for a quick bake later. Presentation is easy — half-dipped cookies look festive with minimal effort. And because the base is shortbread rather than a sugar cookie, the texture stays stable for a couple days when stored correctly.
Texture-Safe Substitutions
If you need swaps, think about preserving texture first: shortbread relies on a high butter-to-flour ratio for that tender, melt-in-your-mouth crumb.
- Butter: You can try a high-quality vegan butter stick if you need dairy-free shortbread, but expect a slightly different mouthfeel; chill the dough well to mimic the cold butter behavior.
- White chocolate: Use a good-quality vegan white chocolate if avoiding dairy, but check that it contains cocoa butter so it melts and sets properly.
- Maraschino cherries: If you prefer less sweetness, rinse and pat them to remove excess syrup before chopping. Do not substitute with fresh cherries without changing the liquid balance — fresh cherries add water and will alter texture.
Kitchen Gear Checklist
- Mixing bowl — Large enough to combine flour, sugar, and butter comfortably.
- Pastry blender, two forks, food processor, or stand mixer — For cutting butter into the dry ingredients.
- Baking sheet(s) — Unlined or lightly prepared; cookies are pressed, not greased.
- Wire rack — For cooling cookies completely before dipping.
- Small saucepan or microwave-safe bowl — For melting the white chocolate.
- Measuring cups and spoons — Accurate measuring keeps texture consistent.
- Drinking glass (for pressing) — Dip the bottom in sugar as directed to get uniform flattened cookies.
- Waxed paper or parchment — For setting dipped cookies and for storage layers.
Frequent Missteps to Avoid
- Not draining cherries well enough — Excess liquid will make the dough too wet and can change spread and texture. Pat them dry and reserve only the specified 2 tablespoons of liquid.
- Overworking the dough — Mix until it just comes together. Over-kneading activates gluten and ruins the delicate shortbread crumb.
- Baking too long or at too high a temperature — Shortbread should not brown. Watch the center for doneness; remove when set but not browned.
- Melting white chocolate at too high heat — White chocolate burns easily. Use low heat on the stove or short microwave bursts and stir often.
- Skipping the shortening in the melted chocolate — It helps white chocolate flow and set with a better texture; omit it and you may get clumpy or dull coating.
Tailor It to Your Diet
If you have dietary needs, here are targeted options that keep the recipe stable without inventing new ingredient quantities.
- Gluten-free: Use a 1:1 gluten-free all-purpose flour blend that includes xanthan gum. Expect slightly different crumb and a little more tenderness; handle gently.
- Dairy-free / Vegan: Use a firm vegan butter and a dairy-free white chocolate made with cocoa butter. Keep the butter cold and follow the method as written.
- Nut allergy: Despite the almond extract, the cookie contains no actual nuts. Replace almond extract with vanilla extract if you prefer to avoid almond flavor entirely.
Cook’s Notes
Dough and Handling
The dough will look dry and crumbly before you knead it — that’s expected. Use your hands to bring it together; warm hands will help, but don’t overheat the dough. If the cherries still release moisture after drying, blot them again. The dough should form a smooth ball that holds together when pressed.
Baking and Timing
325°F is gentle and prevents browning. Check the cookies at 10 minutes — the centers should be set but not colored. Shortbread will firm up as it cools on the sheet and then the rack. Let them cool fully before dipping; warm cookies will melt the coating and ruin the finish.
White Chocolate Melting
White chocolate contains less cocoa solids and more sugar, so it needs patience. Stir constantly over low heat. The shortening thins the chocolate and helps it set shinier and smoother. If it thickens while dipping, warm it gently again in short bursts and stir.
Save It for Later
These cookies store well when layered with waxed paper in an airtight container. At room temperature they stay best for up to 3 days — beyond that, the white chocolate can bloom or the texture can soften. For long-term storage, freeze in a single layer or in layers separated by waxed paper for up to 3 months. Thaw at room temperature while still sealed to prevent condensation on the chocolate.
Ask the Chef
Q: Can I skip the almond extract?
A: Yes. The extract brightens the flavor, but if you prefer plain shortbread, vanilla will work. Just expect a slightly different aromatic profile.
Q: The dough was too dry — what then?
A: The recipe already adds 2 tablespoons of reserved cherry liquid and almond extract; if your dough still resists coming together, a teaspoon of cold water at a time will do the trick. Add minimally and knead gently.
Q: My white chocolate seized while melting. Help?
A: Stop applying heat. Try adding a small splash of neutral oil or the recommended shortening and stir off the heat until it smooths. If it remains grainy, start fresh with new chocolate and melt at a lower temperature with constant stirring.
Serve & Enjoy
Serve these cookies on a simple platter. The half-dipped white chocolate edge makes them look refined — add a scattering of nonpareils or a dusting of edible glitter if you like sparkle. They pair nicely with milder teas, a robust black coffee, or a glass of milk. For a seasonal touch, arrange them around a bowl of fresh fruit or other shortbread varieties for contrast.
Make a batch, and you’ll see why these feel special yet practical. They travel well, present beautifully, and are sturdy enough for gift tins. Follow the method exactly, mind the small details on draining and melting, and you’ll have a dependable cookie that delights every time.
White Chocolate Cherry Almond Shortbread Cookies
Ingredients
Ingredients
- 1/2 cupmaraschino cherries drained and finely chopped (reserve 2 Tablespoons of liquid from cherries)
- 2 1/2 cupsall-purpose flour
- 1/2 cupsugar
- 1 cupcold butter
- 12 ounceswhite chocolate baking squares with cocoa butter finely chopped
- 2 teaspoonsalmond extract
- 2 drops red food coloring
- 2 teaspoonsshortening
- White nonpareils sprinkles, and/or red edible glitter (optional)
Instructions
Instructions
- Preheat oven to 325°F. Spread the maraschino cherries on paper towels to drain well; reserve 2 tablespoons of the cherry liquid. Finely chop the drained cherries if not already chopped and pat them dry.
- In a large bowl, combine 2 1/2 cups all-purpose flour and 1/2 cup sugar. Add 1 cup cold butter and cut it into the dry ingredients with a pastry blender, two forks, a food processor, or a stand mixer until the mixture resembles fine crumbs.
- Stir in the drained, finely chopped 1/2 cup maraschino cherries and 4 ounces of the finely chopped white chocolate. Add the reserved 2 tablespoons cherry liquid, 2 teaspoons almond extract, and 2 drops red food coloring. The mixture will be dry and crumbly—use your hands to knead it until it comes together into a smooth dough ball.
- Shape the dough into 3/4-inch balls. Place the balls 2 inches apart on an ungreased cookie sheet. Dip the bottom of a drinking glass in sugar and press each ball flat to about 1-1/2 inches in diameter.
- Bake on the middle rack for 10–12 minutes, until the centers are set but not browned. Remove from oven and cool on the cookie sheet for 1 minute, then transfer cookies to a wire rack to cool completely.
- In a small saucepan over low heat, melt the remaining 8 ounces white chocolate with 2 teaspoons shortening, stirring until smooth. (Alternatively, melt in the microwave in 30-second intervals, stirring between intervals.)
- Dip half of each cooled cookie into the melted white chocolate, allowing excess to drip off. If desired, roll the dipped edge in white nonpareils, sprinkles, and/or red edible glitter. Place dipped cookies on waxed paper and let the chocolate set.
- Makes about 48 cookies. To store: layer cookies between sheets of waxed paper in an airtight container. Store at room temperature for up to 3 days or freeze for up to 3 months.
Equipment
- Oven
- Mixing Bowl
- pastry blender or forks or food processor or stand mixer
- Baking Sheet
- drinking glass
- Wire Rack
- Small Saucepan
- waxed paper
Notes
Source: adapted from
BHG
