Dark Chocolate Cherry Shortbread Cookies are an amazing recipe, and perfect for fall baking.
Recipe by Mimi Council.
Dark Chocolate Cherry Shortbreads
Makes 16
1/2 cup (113 grams) organic salted butter, softened
71 grams (1/2 cup) organic powdered sugar, sifted
2 teaspoons all natural cherry flavor (like Frontier Co-Op)
191 grams (1 1/2 cups) organic all purpose flour
43 grams (1/4 cup) organic dried cherries
28 grams (3 tablespoons) chopped organic dark chocolate
organic cane sugar for topping
Method In the bowl of a stand mixer fitted with the paddle attachment, add the butter, powdered sugar and cherry flavor. Mix on low until you don’t see powdered sugar. There should still be chunks of butter, do not over mix.
Add the flour, cherries and dark chocolate and mix until it looks like wet sand. This will not come together completely at this stage.
On a piece of plastic wrap dump out the dough and shape it into a log. It should start to come together more the more you shape it with your hands. The log should be a rectangle that is about 6 x 2 x 2 inches. Wrap it completely in plastic wrap. You can even shape it more, and a little better once it’s completely wrapped. You can also smooth out the sides at this time as well. Place the log in the fridge overnight.
Preheat the oven to 350°F. Line a cookie sheet with parchment paper.
Trim off the edges and slice the dough log into about 16 cookies that are about 1/4 inch thick. Place on a cookie sheet with parchment paper.
Bake for 13 minutes or until the edges are golden brown. Sprinkle with sugar after coming out of the oven. Allow to cool completely on the cookie shet.
Store in an airtight container for up to 7 days.
High Altitude – Bake at 350°F for 12 minutes or until the edges are golden brown.
Did you make this recipe? Make sure to tag @dessertdorganic on Instagram!