White Chocolate Cherry Almond Shortbread

• Vegetarian

• Produce

  • 1 tsp Cherry extract

• Baking & Spices

  • 2 1/2 cup All-purpose flour
  • 1 1/2 tsp Almond extract
  • 12 oz Baking chocolate, white
  • 1 Sprinkles
  • 3/4 cup Sugar

• Dairy

  • 1 cup Butter

• Desserts

  • 1 10 oz. jar Maraschino cherries

Found on thegoldlininggirl.com

Description

Ingredients

• 2½ c. all-purpose flour
• ¾ c. sugar
• 1 c. cold butter
• 1 - 10 oz. jar maraschino cherries, drained, finely chopped, patted dry, reserve juice!
• 12 oz. white baking chocolate, very finely chopped, divided
• 1½ tsp. almond extract
• 1 tsp. cherry extract (optional)
• sprinkles

Directions

• In a large bowl, whisk together flour and sugar.
• Using a grater, grate in cold butter, and whisk together until mixture is crumbly.
• Add the cherries, 1 c. (8 oz.) white baking chocolate, almond extract, and cherry extract.
• Stir in enough cherry juice, 1 tbsp. at a time, until mixture just forms a ball.
• Press evenly into the bottom of a lightly greased 10x15-inch jelly roll pan.
• Bake at 325 degrees for 13-15 minutes, or until edges are golden brown, and the center feels set when lightly pressed.
• Remove from oven to cool completely.
• Cut into diamonds.
• In a small microwave-safe bowl, heat the remaining white chocolate at 20-second intervals until melted and smooth.
• Drizzle over shortbread cookies, and sprinkle with sprinkles.
• Allow to set, and EAT!