Classic Shortbread Cookies with Dark Chocolate Shavings and Dried Bing Cherries Recipe

Introduction

Classic shortbread cookies are buttery, tender, and delightfully crumbly treats perfect for any occasion. This recipe adds a twist with dark chocolate and dried cherries for a rich, flavorful bite. Easy to make and wonderful to share, these cookies will quickly become a favorite.

Ingredients

• 3 ¾ cups all purpose flour
• ½ cup rice flour
• ¾ tsp sea salt
• 2 cups unsalted butter (room temperature)
• 1 ¼ cup powdered sugar
• ½ cup dark chocolate (60% bar, finely shaved)
• ½ cup dried Bing cherries (chopped or substitute cranberries)

Instructions

1. Step 1: Preheat the oven to 350ºF. Line a baking sheet with parchment paper.
2. Step 2: In a bowl, combine the all-purpose flour, rice flour, and sea salt. Mix well.
3. Step 3: Using a stand mixer fitted with the paddle attachment, beat the room temperature butter on medium to high speed for 30 seconds. Add the powdered sugar and continue beating until fully combined.
4. Step 4: Gradually add the flour mixture in two batches, mixing on low speed until the dough comes together completely.
5. Step 5: On a lightly floured surface, shape the dough into a wide log and cut it into three equal pieces.
6. Step 6: Add the chocolate shavings and chopped dried cherries to the dough pieces. Gently knead by hand to incorporate the add-ins evenly.
7. Step 7: Roll each piece into a log, then wrap tightly in plastic wrap or waxed paper. Chill in the refrigerator for 1 to 24 hours, or until firm.
8. Step 8: Once chilled, cut the dough logs into ¼-inch thick slices.
9. Step 9: Place slices about 1 inch apart on the prepared baking sheet. Bake for 10-15 minutes, or until the edges are lightly browned.
10. Step 10: Transfer the baked cookies to a wire rack to cool completely. Stack sets of five cookies, tie with twine or ribbon, and enjoy or gift as a sweet treat.

Tips & Variations

• To vary flavors, try mixing in chopped nuts, orange zest, or substitute dried cranberries for cherries.
• For a smoother dough, let the butter soften fully at room temperature before mixing.
• Chilling the dough overnight enhances the flavor and texture of the cookies.

Storage

Store baked cookies in an airtight container at room temperature for up to one week. For longer storage, freeze the unbaked dough logs wrapped tightly for up to three months. Thaw in the refrigerator before slicing and baking. Reheat cookies briefly in a low oven to refresh their crispness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these cookies without the chocolate and cherries?

Yes, the dough can be baked plain for traditional shortbread. Simply skip the add-ins and proceed with chilling and baking as directed.

What is the purpose of rice flour in the recipe?

Rice flour helps give these shortbread cookies a delicate, tender crumb and slightly crisp texture that complements the all-purpose flour.

Classic Shortbread Cookies with Dark Chocolate Shavings and Dried Bing Cherries Recipe

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★★★★★

4.5 from 51 reviews

• Author: Noah
• Total Time: 1 hour 35 minutes (including chilling time)
• Yield: Approximately 36 cookies 1x
• Diet: Vegetarian

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Description

This Classic Shortbread Cookie Recipe offers a delightful blend of tender, buttery texture with a subtle sweetness, enhanced by the added richness of dark chocolate and the tartness of dried bing cherries. Perfectly crisp on the edges and melt-in-your-mouth inside, these cookies are ideal for gifting, special occasions, or everyday indulgence.

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Ingredients

Scale 1x2x3x

Dry Ingredients

• 3 ¾ cups all purpose flour
• ½ cup rice flour
• ¾ tsp sea salt

Wet Ingredients

• 2 cups unsalted butter (room temperature)
• 1 ¼ cup powdered sugar

Add-ins

• ½ cup dark chocolate (60% bar, finely shaved)
• ½ cup dried bing cherries (chopped or substitute cranberries)

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Instructions

1. Preheat Oven: Preheat your oven to 350ºF and line a baking sheet with parchment paper to prevent sticking and promote even baking.
2. Mix Dry Ingredients: In a bowl, combine the all purpose flour, rice flour, and sea salt. Stir well to ensure the salt is evenly distributed.
3. Cream Butter and Sugar: In the bowl of a stand mixer fitted with the paddle attachment, beat the room temperature unsalted butter on medium-high speed for 30 seconds to soften. Add the powdered sugar and continue beating until the mixture is fully combined and creamy.
4. Add Flour Mixture: Add the flour mixture in two batches to the butter mixture, mixing on low speed after each addition until the dough is fully combined but not overworked.
5. Form Dough Logs: On a lightly floured surface, shape the dough into a wide log and cut it into three equal pieces. This allows for flavor variations if desired.
6. Add Flavorings: Incorporate the chocolate and dried cherries into each dough log by gently kneading the add-ins into the dough with your hands. You can keep each log different or combine all in one with triple the filling.
7. Chill Dough: Roll the flavored dough logs tightly and wrap each in plastic wrap or waxed paper. Chill in the refrigerator for at least 1 hour and up to 24 hours until firm for easier slicing.
8. Slice Dough: Remove the chilled dough from the fridge and cut into ¼-inch thick slices to form the cookies.
9. Bake Cookies: Arrange the slices on the prepared baking sheet spaced 1 inch apart. Bake in the preheated oven for 10-15 minutes or until the edges are lightly browned, indicating they are crisp while the centers remain tender.
10. Cool and Serve: Transfer the baked cookies to a wire cooling rack and allow them to cool completely. Stack sets of five cookies, tie with ribbon or twine, and enjoy or gift to friends and family.

Notes

• Using a combination of all purpose and rice flour gives a tender, crumbly texture to the cookies.
• Ensure the butter is at room temperature for easier creaming with the sugar.
• Chilling the dough is key to clean slicing and prevents spreading during baking.
• Dark chocolate with 60% cocoa adds a rich, slightly bitter contrast to the sweet cherries and buttery cookie base.
• Store cookies in an airtight container at room temperature for up to one week or freeze for longer storage.

• Prep Time: 20 minutes
• Cook Time: 10-15 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: shortbread cookies, classic cookie recipe, chocolate cherry cookies, holiday cookies, buttery cookies