Best 9 Chocolate Covered Cherry Shortbread Cookies Recipes

SHORTBREAD CHERRY CHOCOLATE COOKIES RECIPE

Steps:

• Heat oven to 375 degrees.
• Cream together the sugar, butter, egg and almond extract until well blended and fluffy. Then add in the flour and salt and stir just until combined. Then add the chocolate chips. Gently fold in the cherries that have been cut up. Stir in carefully so the cherries don't break apart too much.
• Chill the dough for about an hour so it will be easier to roll into balls.
• Roll into about 1 1/2 inch balls and place on a cookie sheet lined with a silpat baking mat or parchment paper.
• Bake for about 10 to 12 minutes or until lightly golden brown.
• Cool on a cooling rack.

CHOCOLATE-COVERED SHORTBREAD

Steps:

• Preheat the oven to 300˚. Lightly butter the bottom and side of a 9-inch fluted tart pan. Combine the all-purpose and whole-wheat flours, confectioners' sugar and salt in a food processor and pulse until combined. Add the butter and vanilla and pulse until the flour is moistened and the dough just begins to clump together.
• Press the dough evenly into the prepared pan. Prick the dough all over with a fork, about 30 times.
• Bake until the shortbread is lightly browned and set in the center, 1 hour to 1 hour 10 minutes. Transfer to a rack and let cool 10 minutes in the pan, then sprinkle with the chopped chocolate. Let the chocolate soften, about 5 minutes, then spread into a thin layer with an offset spatula, leaving a 1/2-inch border around the edge. Top with nonpareils; let cool completely.
• Remove the tart from the pan and transfer to a cutting board. Cut into thin wedges.

CHOCOLATE-COVERED CHERRY SHORTBREAD COOKIES

Steps:

• Preheat the oven to 325 degrees F (165 degrees C).
• Finely chop 6 ounces baking chocolate and set aside.
• Combine flour, cold butter, 1/2 cup sugar, and cocoa powder in a large bowl; beat until mixture resembles small crumbs. Stir in chopped chocolate, maraschino cherries, and almond extract until well combined.
• Pour 2 tablespoons sugar into a shallow bowl. Form cookie dough into 1-inch balls and roll in the sugar until coated. Arrange cookies 1 inch apart on a cookie sheet. Use the bottom of a cup to flatten cookies to 1 1/2-inch rounds.
• Bake in the preheated oven until edges are firm, about 10 minutes. Let cool on the cookie sheet for 2 minutes. Carefully transfer cookies to waxed paper; let cool completely, at least 1 hour.
• Heat remaining chocolate in a small pot, stirring occasionally, until melted. Add 1 tablespoon butter and milk; stir until mixture is melted and runs off a spoon with ease. Add another tablespoon of butter and milk if needed.
• Dip each cookie at least halfway into the melted chocolate mixture. Lay the dipped cookies back on the waxed paper. Let cool and harden for several hours.

CHOCOLATE CHERRY SHORTBREAD COOKIES

Steps:

• In a medium bowl, whisk together the flour, cocoa powder, pink pepper and salt. Set aside.
• Place the butter and 1/3 cup sugar in a large bowl and beat with an electric mixer until light pale and fluffy, about 2 minutes. Add the egg yolks and beat for an additional minute. In two additions, add the flour mixture, beating on low speed until just combined between additions. Pulse in the dried cherries and chocolate chips.
• Place a piece of plastic wrap on a clean, dry surface. Transfer the cookie dough to the plastic wrap, form into a 2-inch-wide log, and wrap tightly. Refrigerate for at least 1 hour.
• Preheat the oven to 350 degrees F.
• Using a sharp, thin knife, cut the log into 1/3-inch-thick rounds. Set the cookies on an ungreased baking sheet, spaced 1 inch apart, and sprinkle evenly with the remaining 2 teaspoons sugar.
• Bake until just set, 25 minutes. Cool the cookies completely on the baking sheet before removing to a wire rack.

CHOCOLATE-GLAZED CHERRY SHORTBREAD BARS

Steps:

• Heat oven to 350°F. Line bottom and sides of 13x9-inch pan with foil, leaving foil overhanging at 2 opposite sides of pan; spray foil with cooking spray.
• In small bowl, mix flour, cornstarch and salt; set aside. In large bowl, beat butter, powdered sugar and granulated sugar with electric mixer on low speed until combined. Beat on medium speed until light and fluffy. On low speed, gradually beat in flour mixture. Stir in cherries. Press in pan.
• Bake 30 to 35 minutes or until lightly browned. Cool completely in pan on cooling rack, about 30 minutes.
• In small microwavable bowl, microwave chocolate chips uncovered on High 30 to 60 seconds, stirring once, until softened and chips can be stirred smooth. Using a fork, drizzle chocolate over bars. Let stand until firm, about 2 hours. Use foil to lift out of pan. Cut into 6 rows by 4 rows.

CHERRY CHOCOLATE SHORTBREAD COOKIES

Steps:

• Mix butter, sugar and almond extract throughly using an electric mixer. Gradually blend in flour and corn starch. Add cherries and chocolate.
• Form into 1"-inch balls and place on ungreased baking sheets. Pour sugar on a small plate; dip bottom of drinking glass in sugar and gently press down on each cookie to flatten.
• Bake in a preheated 300 oven for 20-30 minutes, or until bottoms begin to brown.
• Cool 5 minutes; remove to a wire rack to cool completely.
• Drizzle by placing 2-ounces chocolate and shortening in a small resealable plastic freezer bag. Microwave on HIGH for about 30 seconds, until chocolate is melted. Snip off the corner and drizzle over cookies.

CHOCOLATE COVERED CHERRY COOKIES II

Steps:

• Preheat oven to 350 degrees F (180 degrees C).
• Beat the butter and sugar together in a bowl. Add egg and vanilla and beat well. Add the flour, cocoa powder, salt, baking soda, and baking powder and stir until smooth. Roll the mixture into 1-inch balls about the size of a walnut (larger if desired). Place on ungreased cookie sheet. Press center of each ball with thumb.
• Drain cherries and reserve juice. Place a cherry in indentation of each cookie ball.
• In a saucepan, heat condensed milk and chocolate chips until chips are melted. Stir in 4 teaspoons of cherry juice. Spoon about 1 teaspoon of mixture over each cherry and spread to cover cherry. (More cherry juice may be added to keep frosting of spreading consistency.)
• Bake in preheated oven for 10 minutes.

CHOCOLATE-COVERED CHERRY COOKIES

Steps:

• In a bowl, cream butter and sugar until light and fluffy, 5-7 minutes; beat in egg and vanilla. Combine the dry ingredients; gradually add to creamed mixture (batter will be very firm). Shape into 48 balls, about 1 in. round, and place on ungreased baking sheets. Push 1 cherry halfway into each ball. , For frosting, melt chocolate chips in milk in a small saucepan over low heat, stirring constantly. Remove from the heat; add cherry juice and stir until smooth. , Bake at 350° for 10-12 minutes. Spoon 1 teaspoon frosting over each cherry while the cookie is still warm. Cool on wire racks.

SUGARY CHOCOLATE-CHERRY SHORTBREAD

Steps:

• Heat oven to 325°F. Line 8-inch square pan with foil, leaving foil overhanging at 2 opposite sides of pan. Grease foil with shortening; sprinkle with 1 tablespoon granulated sugar.
• In large bowl, beat butter with electric mixer on medium speed until creamy; add powdered sugar, beating well. In medium bowl, mix flour and salt; gradually add to butter mixture, beating until well blended. Stir in chocolate chips, cherries and vanilla. Press dough into pan.
• Bake 40 minutes or until golden. Cool in pan 30 minutes or until slightly warm. Use foil to gently lift shortbread out of pan. With sharp knife, cut into 8 rows by 8 rows. Dip shortbread squares in 1/2 cup granulated sugar.