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Recipe: How to Make Dark Chocolate Cherry Shortbread Cookies with Jennifer

by Tuxton Home on January 17, 2019

Let's learn how to make Dark Chocolate Cherry Shortbread Cookies With Jennifer Bravo from The Inspired Home. (@theinspiredhome_com)

 

Zion Mug

Featuring: Zion Matte Mug

Images courtesy of @theinspiredhome_com

 

Cookies make an excellent gift. It's even better when you make it with what's already in your pantry. Jennifer's recipe is easy to follow and it looks delicious! Thank you Jennifer.

 

We've provided her detailed instructions below for easy viewing. To check out her original post, head on over to The Inspired Home.

 

How to make Dark Chocolate Cherry Shortbread Cookies:

INGREDIENTS:

1 cup cultured butter, room temperature

2/3 cup sugar

2 tsp vanilla extract

2 1/4 cups unbleached all-purpose flour

1 teaspoon salt

1 cup sweetened and dried sour cherries, chopped small

1 cup dark chocolate chunks, chopped small

 

    PREPARATION:

    Prep Time: 40 minutes

    Cook Time: 10-12 minutes

        1. In a standing mixer, cream butter and sugar together for 5 minutes, or until light and fluffy.
        2. Add the vanilla and beat for 1 minute. Add the cherries and chocolate, and combine on low speed. In a separate bowl combine flour and salt, then slowly mix into the sugar mixture.
        3. Transfer dough in 2 or 3 parts large sheets of wax paper or parchment paper. The dough should be a bit crumbly, gently work it together and then form into a circle log, rolling inside the wax paper as necessary. Neaten the ends as best as you can and place the wax-paper-wrapped dough in the freezer for 10 minutes, or the fridge overnight.
        4. Heat oven to 350° on a low bake setting (or 325° if you don’t have a low bake option). Remove the log from the freezer, discard the paper and using a sharp knife, slice into ¼-inch-thick rounds (or thicker if you prefer). Space the cookies about 1-inch apart on the baking sheets and freeze again for about 10 minutes.
        5. Remove from the freezer and bake for about 10-12 minutes. The cookies should not brown but remain pale with just a hint of browning around the edges. Move from cookie sheet to wire cooling rack as soon as they’ve hardened a bit, about 5 minutes.
        6. Optional: Feel free to dip in melted dark chocolate, sprinkle with powdered sugar, or enjoy plain with tea or coffee.

         

         Yum!

         Zion Mug

        Featuring: Zion Matte Mug

        Images courtesy of @theinspiredhome_com

         

         

         

        For more creatively recipes, follow @theinspiredhome_com on Instagram or visit our recipe blog.

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