Cherry Pecan Cookies. This is essentially a shortbread cookie recipe that has been adapted to incorporate cherries and pecans, with the special touch of white chocolate added to make them extra special.
I love dainty cookies. And I love white chocolate. And I really love cherries. So when I felt the inclination to make a new cookie, it seemed only natural to put that all together into these pretty little pink nibbles. These didn’t last long either, let me tell you. I brought them to work and they were gone quickly. That always makes me happy. …So give them a try if you’re so inclined, and please let me know how they work for you. God knows it’s rare enough for me to bake cookies outside of Christmas!
I adapted this Cherry Pecan Cookies recipe from my equally dainty and tasty Almond Shorties with Lime Vodka Icing Cookies.
White Chocolate-Dipped, Cherry Pecan Cookies
- 1 c unsalted butter softened
- ½ c granulated sugar
- ½ t kosher salt
- ½ t almond extract
- 1 t water
- 2-½ c all-purpose flour
- ½ c ground pecans
- ½ c chopped maraschino cherries
- 1 12 oz bag white chocolate morsels
- 2 T vegetable shortening
- Preheat oven to 375F.
- In a large mixing bowl, combine the butter, sugar, salt, water, and almond extract mixing until smooth. Add the flour and combine. Mix in the pecans and cherries. Roll into 1-inch balls and place on a baking sheet. Using your fingers, flatten the cookies into discs (these are shortbread cookies and won't flatten more when cooking). Bake at 375F for 10-12 minutes. Transfer cookies to a cooling rack to cool completely.
- To melt the chocolate, put the morsels in a microwave-safe bowl and add the shortening (Don't use butter! The first time I made these I did and the water in the butter made the chocolate seize up). Microwave 1 minute and stir. Microwave and stir in 10 second increments until the chocolate is smooth. Dip each cookie halfway into the chocolate, let the excess drip off, then lay cookie on parchment paper. Repeat with the rest of the cookies. Makes 50 cookies.