Well friends, as I mentioned on Friday, I’m in Los Angeles right now. I’m insanely excited about this trip and can’t wait to share the details with you.
Last week I posted a recipe for Purple Velvet Cupcakes. I made them for the benefit for my aunt. In addition to the cupcakes, I baked a double batch of White Chocolate Cherry Shortbread Cookies. A couple years ago, I made these particular cookies around Christmas. After my family sampled a few of the cookies, they quickly were nicknamed the “Crack” Cookies. I think it goes without saying that there are no illegal drugs (or any drugs for that matter) involved in the making of these cookies. They are just incredibly delicious and totally addictive.
Now, not only do I make these cookies every Christmas, but I’m required to make them pretty much anytime our family gets together.
For the benefit bake sale, I decided to give them a purple twist. With a little food coloring and purple sugar, these delicious cookies take on a whole new look, but still taste as magically wonderful as ever.
Let me show you how to make them:
(slightly adapted from Better Homes & Gardens)
Here's what you will need:
1/2 cup maraschino cherries, drained and finely chopped (reserve the cherry liquid)
2 1/2 cups flour
1/2 cup sugar
1/2 teaspoons kosher salt
1 cup unsalted butter, cold and cubed
12 ounces white chocolate, finely chopped
1/2 teaspoon almond extract
2 drops red (or purple) food coloring
2 teaspoons shortening
White nonpareils and colored sanding sugar
Begin by preheating your oven to 325 degrees F.
In a large bowl, combine flour, sugar, and salt. Using a pastry blender, cut in the butter. Continue cutting until the mixture resembles fine crumbs. Stir in the cherries, 2/3 cups of chopped white chocolate, and almond extract. Add food coloring, if desired. Knead the mixture until it forms a ball. If the mixture is too dry and crumbly, use some of the reserved cherry liquid to help bring it together.
Shape the dough into 3/4-inch balls. Place balls two inches apart on an ungreased cookie sheet. Using the bottom of a drinking glass dipped in sugar, flatten the balls to 1 1/2 inch rounds.
Bake for 10 to 12 minutes or until the centers are set. Allow to cool for about a minute on the cookie sheet, then transfer to a wire rack to cool completely.
In a double boiler, combine the remaining 8 ounces of white chocolate and the shortening. Heat until the chocolate has melted. dip half of each cookie into the chocolate. Then, roll the dipped edge into your nonpareils and / or colored sanding sugar. Allow the cookies to cool on waxed paper until the chocolate is set.
Seriously, these are so good. They may just become your family’s “crack” cookies as well!
Before I sign off and hit the streets of Hollywood, I want to remind you that East Coast Creative’s Creating with the Stars has officially kicked off.
I’m totally thrilled to be teamed up with the fabulous Gwen of The Makerista. She is a true creative with an eye for style. Pop on over to her blog and check out some of her magic.
Today, the first round of amazing projects is up and ready for your votes. This week the contestants are tackling Knock-Off projects. I seriously cannot begin to describe the awesomeness that these contestants created; it’s mind-blowing. So, be sure to check them out here and vote for your favorite!
Have a fabulous week, my friends!