Dark Chocolate Dried Cherry Shortbread Cookies

Its rare that I make a cookie as simple as shortbread.  However, last weekend I was baking treats for Valentine's Day and really wanted to use these adorable "XOXO" cookie cutters that I found.  (By the way, save yourself the trouble -- this was the most impossible cookie cutter to use).  As you can see, none of the "X's" or "O's" made it to the baking sheet!  Anyways, I didn't want to make sugar cookies since  I just made them.  So.... I decided on shortbread studded with dried cherries.  best.idea.ever.  I finished them off with a dip in dark chocolate.  Some got a full coat of chocolate -- I highly suggest this as well.



 

Dark Chocolate Dried Cherry Shortbread Cookies

Source:  adapted from Jelly Toast
Yields:  varies depending on size of cookie cutter

Ingredients1 cup (2 sticks) unsalted butter, room temperature
1 cup powdered sugar
1 teaspoon vanilla extract
1/2 teaspoon salt
2 cups all-purpose flour
1/2 cup of sweetened dried cherries
6 ounces of dark chocolate, for dipping

Directions
In the bowl of an electric mixer, beat butter, sugar, vanilla and salt until smooth. With mixer on low speed, add flour, mixing just until a dough forms. Use a spatula or wooden spoon to gently stir in dried cherries.

Divide the dough in half and place each half on a piece of floured waxed paper. Lightly dust your hands with flour and gently press your dough into a flat disc. Wrap dough tightly in the paper and refrigerate until firm, 1 to 1 1/2 hours.

Preheat oven to 350 degrees.  Line baking sheets with parchment paper.

Unwrap the dough and on a floured surface, use a rolling pin to roll dough until its about 1/4 inch thick. If the dough doesn't roll well, allow the it to sit at room temperature for about 5-10 minutes and try again.  Cut-out shapes, as desired.  Arrange the cookies, about 1 inch apart, on baking sheets.

Bake until slightly puffed and lightly golden around the edges, about 8 minutes. Cool on the baking sheets for 1 to 2 minutes and then transfer them to a wire rack to cool completely.

Place chocolate in a microwave safe bowl. Microwave on high for 30 seconds and then stir. Microwave on high in 15 second intervals, stirring between each time, until chocolate is melted.

Dip cooled cookies halfway (or all the way!) into the chocolate and then place dipped cookies onto parchment lined baking sheets.  **Use a fork to dip and shake off excess if dipping the entire cookie in chocolate. Refrigerate until firm.

Cookies can be stored in an air tight container, at room temperature for 5 days.