When I made the dough, it was really crumbly at first but came together a little better after some kneading. I was worried that the cookies would just be too crumbly and fall apart, but that wasn't the case at all. They stayed nicely formed while they baked, and were actually quite sturdy! They'd make a great traveling cookie, and they taste amazing; it's nice to have a cookie that's a little out of the ordinary and this one is exactly that.
White Chocolate Cherry Shortbread (original recipe can be found here)
1/2 c. maraschino cherries, drained and finely chopped
2 1/2 c. flour
1/2 c. sugar
1 c. cold butter
1/2 tsp. almond extract
12 ounces white chocolate chips (chop up 2/3 c. to use in the dough)
1-2 tsp. vegetable oil
sprinkles or edible glitter, optional
1. Preheat oven to 325 and line a cookie sheet with parchment paper.
2. Mix together flour and sugar, then cut in butter with a pastry blender until fine crumbs form.
3. Stir in almond extract, chopped cherries and chopped white chocolate chips. Knead dough until it comes together in a ball.
4. Drop dough by Tbls. onto prepared sheet, and flatten using the bottom of a glass dipped in sugar.
5. Bake for 10-12 minutes, until cookies are set in the center. Allow to cool.
6. Melt remaining chocolate chips and vegetable oil until smooth. Dip half the cookie in chocolate and the edge in sprinkles, if desired. Set on wax paper to cool and set.
Hugs and cookies,