In these chocolate-covered cherry-filled shortbread cookies, tangy cherry preserves nestle between two buttery shortbread cookies.

Cut them into heart shapes, like seen here, or into any shape you like!

Chocolate-covered cherry-filled shortbread cookies recipe

Ingredients for cookies

Chocolate covered cherry-filled shortbread cookies2 cups White Lily Enriched Bleached All Purpose Flour
3/4 cup cornstarch
1 cup plus 2 tablespoons salted butter, softened
1 cup sugar
1 teaspoon vanilla extract
Crisco Original No-Stick Cooking Spray

Filling

1 (18-oz.) jar Smucker’s Cherry Preserves

Chocolate dip ingredients

2 cups milk chocolate chips
2 tablespoons Crisco Butter Flavor All-Vegetable Shortening
Powdered sugar for sprinkling

Instructions
  1. Whisk flour and cornstarch together in a medium bowl. Set aside. Beat butter in a large bowl with an electric mixer at medium speed until fluffy. Add sugar. Beat until light and fluffy, scraping down the sides of the bowl as needed. Add vanilla and beat until well blended. Add flour mixture a little at a time and beat on low speed scraping sides as needed until blended.
  2. Turn dough onto plastic wrap and form into 2 disks. Wrap in plastic wrap. Refrigerate 20 minutes.
  3. Heat oven to 325 F. Spray a metal baking sheet lightly with cooking spray. Working with one disk at a time, roll dough on lightly floured surface to 3/8 inch thickness. Cut hearts with a 4-inch cutter. Use 1-1/2-inch heart cutter to cut smaller heart in upper right portion of half the cookies. Place cookies one inch apart on prepared baking sheet. Bake for 15 to 17 minutes until edges are golden. Do not allow shortbread to brown. Cool 2 minutes. Allow to cool completely on wire rack.
  4. Heat preserves in a small saucepan over medium heat until reduced and thickened, about 8 minutes. Cool. Spread flat side of bottom heart cookie generously with preserves. Use cookies with heart cut-outs as the top cookie.
  5. Melt chocolate chips in microwave-safe bowl in microwave for 1 minute. Stir. Return to microwave for 30 second increments stirring in between and rotating the bowl if necessary until completely melted. Add shortening. Stir until blended. Dip left half of each cookie in melted chocolate mixture. Cool on wax paper in refrigerator until set.
  6. Remove from refrigerator. Allow to come to room temperature. Cover left side of cookie with paper towel. Sprinkle right side with powdered sugar avoiding heart cut-out as much as possible. Store in an airtight container for 5 to 7 days.

Tip: Dough may be cut with a 2-inch round or shaped cutter to make 72 single cookies, 36 sandwich cookies.

Nutritional Information Per Serving: Serving Size (1 cookie), Calories 300 (Calories from Fat 120), Total Fat 14g (Saturated Fat 8g, Trans Fat 0g), Cholesterol 25mg, Sodium 90mg, Total Carbohydrate 43g (Dietary Fiber 1g, Sugars 29g), Protein 2g; Percent Daily Value*: Vitamin A 6%, Vitamin C 0%, Calcium 4%, Iron 4%. *Percent Daily Values are based on a 2,000 calorie diet.


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About The Author

The Myria Editors

Myria, originally launched in 1998, strives to deliver more conversation, and less gossip. More intelligence, less eye-rolling. More acceptance, less judgment. And throughout the site: more needle, less haystack. Through life's ups, downs, and everything in between, we want to encourage you, support you, and help guide you. The team behind Myria understands that status updates and selfies never tell the whole story, and that we all have stuff to deal with, and that's nothing you need to hide here. Beyond "been there, done that" - every day, we're still there and still doing it. That's how we know: You've got this.


About: Recipe and photo provided courtesy of White Lily and the JM Smucker Company.

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