These White Chocolate Cherry Butter Cookies are so tender and buttery, they’ll melt in your mouth. They’re red and pink, perfect for Valentine’s Day or any occasion!
Hey friends! This week was a big one for holidays– Super Bowl, Mardi Gras, Chinese New Year, and now we have Valentine’s Day on the horizon. But there’s one more holiday we’re celebrating today!
Flying on Jess Fuel’s 5th birthday! 5 years! Can you believe it? The blog’s come a long way in 5 years. I haven’t deleted any of my old posts because I think it’s kind of fun to look back and see how far I’ve come– and ok, maybe laugh at myself a little bit. Check out my first ever post!
As with most years, today we are celebrating with a cute Valentine’s Day recipe. Though these things are delicious and deserve to be made year-round. But since they’re pink and red, they’re extra festive this time of year!
These butter cookies are super soft and delicate. And they’re studded with white chocolate and maraschino cherries. And a little almond extract because it’s my favorite and it goes so well with cherry! Seriously, these things are amazing. I had to send them to work with the hubs because I COULD NOT STOP. Apparently they were gone by 9 am.
A word about the dough– it’s crumbly. And it might seem like it’s never going to come together. But just keep working it, especially when rolling it into balls. It will work, I promise. If it’s being impossible, add a splash of cherry juice. But really, just a tiny splash. The cookies get moist when they bake and the butter starts melting. So you want the dough pretty dry to start. The cookies will also be very delicate when they first come out of the oven, but once they cool they’ll set up and be perfect!
- 2½ cups flour
- ½ cup sugar
- 1 cup cold butter, cubed
- ½ cup finely chopped maraschino cherries, drained
- 8 oz (2 bars) white baking chocolate, finely chopped, divided
- ½ tsp almond extract
- Preheat oven to 325 degrees.
- In a food processor, combine flour, sugar and butter cubes. Pulse until crumbly. (You can also use the old fashioned method of cutting butter in with a pastry cutter or 2 knives, but the food processor is fast and easy).
- Pour crumbly mixture into a bowl. Add cherries, half the white chocolate and almond extract and, using your hands, work together until dough starts to form a ball (it will still be a bit crumbly).
- Shape into ¾-inch balls and place about an inch apart on ungreased cookie sheets. Carefully flatten each ball slightly.
- Bake about 12 minutes until the edges are just barely browned. Let cool on pans for 5 minutes, then carefully transfer to wire racks to finish cooling.
- Melt remaining white chocolate in a microwave-safe bowl in the microwave for 30 seconds. Stir, then microwave in 10-second intervals, stirring between each one, until smooth and melted. Transfer to a small ziplock bag.
- Line baking sheets with wax or parchment paper and transfer cookies back to baking sheets.
- Cut a tiny corner off the ziplock bag to create a piping bag, then drizzle over cookies. Let chocolate set, then store cookies in an airtight container.