White Chocolate Cherry Shortbread Bars

• Vegetarian

• Baking & Spices

  • 2 1/4 cups All-purpose flour
  • 1/2 tsp Almond extract
  • 2/3 cup Granulated sugar
  • 1 cup White chocolate chips

• Dairy

  • 1 cup Butter, salted

• Desserts

  • 1 jar Maraschino

Found on recipe-diaries.com

Ingredients

• 1 cup salted butter, cold and diced into 1 Tbsp pieces* (cold butter)
• ⅔ cup granulated sugar
• ½ tsp almond extract
• 2¼ cups all-purpose flour
• 1 jar of maraschino drained and patted dry
• 1 cup of white chocolate chips

Directions

• Butter a 13 by 9-inch baking dish and line with 2 sheets of parchment paper (one horizontally and one vertically. I also like to butter between parchment sheets so they stick) leaving a 1-inch over hang on all sides, set aside.
• In the bowl of an electric stand mixer cream together butter and sugar until well combined. Mix in almond extract. With mixer set on low speed slowly add in flour and mix until combined (it will take a while and will appear dry and sandy at first but it will start to come together). Mix and fold in the cherries and chocolate chips. Press dough into an even layer in prepared pan (I did it with my hands first then used the bottom of a flat measuring cup to help smooth it out). Chill dough in refrigerator 20 - 30 minutes. Meanwhile preheat oven to 350 degrees.
• Bake for 25 to 30 minutes.
• For garnish, drizzle some leftover melted white chocolate on top.