These chocolate dipped cherry shortbread were created as part of a cookie package I sent to my friend in Japan. I wanted one of the shortbreads I sent to somehow involve chocolate, and what better way to incorporate it than in a nice thick layer on one side of the cookie. These turned out way better than I could've imagined.
I don't love dried cherries (I love fresh ones but the dried ones taste a bit weird to me) but they were really perfect in this cookie. The shortbread was "slightly chewier than classic shortbread" (as the recipe promised) - so not your crisp type of shortbread. Just a truly awesome dense slightly chewy buttery shortbread. Deliciously delicious. I will make these again for sure.
Anyone know why the chocolate developed little spots on it? You can see the spots in the second picture.
If this sounds good, you might also like:
Banana Nut Shortbread
Strawberry Shortbread Cookie Bark
Earl Grey Tea Shortbread
Any Way You Want It Biscotti
Chocolate Dipped Cherry Shortbread
Adapted from The Good Cookie
The original recipe was for vanilla scented shortbread cookies. I omitted the orange zest and added cherries, then dipped them in chocolate after cooling. I'm not sure how much chocolate I used - maybe 2 oz, maybe less. I also halved the recipe and used two 4.5" tart pans (this is how I've written the recipe below). If you want you can double the recipe and use two 7.5" tart pans or two 9-inch glass pie pans instead.
1/2 cup all purpose flour
1/4 cup cornstarch
1/8 tsp salt
1/4 cup granulated sugar
3 oz cold unsalted butter, cut into 1/2 inch cubes
1 tsp vanilla extract
1/4 cup dried cherries, chopped
2 oz semisweet chocolate, chopped
1. Position a rack in the lower third of the oven and preheat the oven to 300F. Have two 4.5" fluted tart pans with removable bottoms at hand.
2. Place the flour, cornstarch, salt and sugar in the bowl of a food processor and pulse until blended. Scatter the butter cubes over the flour mixture and pulse 6 or 7 times, then process for 6 seconds, or until the crumbs are fine and powdery. Add vanilla and cherries. Process for another 5 to 7 seconds, until the crumbs are clumpier and the dough holds together easily when pressed, and the cherries are a bit more chopped.
3. Press the dough evenly and firmly into the tart pans, pressing into evenly into the bottom (not up the sides). Bake the shortbread for 40 to 45 minutes, until it is just barely colored a creamy beige; don't let it brown. Place the pans on a wire rack and cool for 15 minutes.
4. Remove the rims of the pans if you are using the tart pans, and cut each round into 6 wedges while it is still very warm. Transfer the triangles to the wire rack and cool completely.
5. When the shortbread is cool, melt the chocolate. Dip one side of each wedge in the chocolate, invert and let cool until hardened.