In honor of the fashion show, I made PiNK White Chocolate Cherry Shortbread cookies by Amy over @TheSceneFromMe, and these are AMAZING!!! Seriously, you HAVE to make them! You could make them to look like little Santas if you put little eyes maybe with mini chocolate chips and they'd be Perfect for Christmas!
I modified the recipe in order to make it gluten-free friendly. I'll add my substitutions in PiNK below.
1 small jar maraschino cherries, drained and finely chopped
2 1/2 c. all-purpose flour (Pamela's baking & pancake mix)
1/2 c. sugar (1/3 c agave nectar)
1 c. cold butter (1/2 c butter + 1/2 c extra virgin coconut oil)
1 1/4 c. white chocolate chips (didn't really use these)
1 tsp. almond extract
1 tsp. cherry extract
2 drops red food coloring (optional)
3/4 c. sugar for rolling dough balls in
white chocolate for melting and dipping (white almond bark)
red colored sugar crystals or sprinkles for decorating
*Pre-heat oven to 325 degrees F. Spread cherries on paper towels to drain well.
*In a large bowl, combine flour and sugar (1/2 cup). Using a pastry blender, cut in the butter until mixture resembles fine crumbs. Stir in drained and chopped cherries and white chocolate chips. Stir in almond extract, cherry extract and food coloring (or you can use cherry juice). Knead mixture until a soft dough ball has formed, incorporating all crumbs in the bowl.
*Shape dough in to 3/4 inch balls. Place the other 3/4 c. sugar in a small bowl. Roll the dough ball around in the sugar until full coated. Place balls 2 inches apart on an ungreased cookie sheet. Using the flat bottom of a drinking glass, flatten balls to 1/4 inch high rounds.
*Bake in a preheated oven for 10-12 minutes or until centers are set. Cool for 1 min. on a cookie sheet. Transfer to a wire rack and let cool.
*In a microwaveable-safe bowl, place the white chocolate for melting. Microwave for 45 seconds, stir and if still not melted fully, place back in microwave at 30 sec. intervals until fully melted smooth.
*Dip half of each cooled shortbread in white chocolate. Place on waxed paper, sprinkle with decorative accents and let cool to allow chocolate to harden.
I'm obsessed with TheSceneFromMe's blog! So many Amazing recipes! Check them out!
I also made gluten-free oreos covered with almond bark and crushed candy cane bits.
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I also wanted to highlight some of my favorite outfits from the show last night.
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| I want these Wings!!! |
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| I LOVE these shoes! PiNK! |
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| Love the Peacock! |
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| I wish I looked like this in my Kickboxing Class |
Did you watch the show?!
Are you gluten free? Sweet! I saw the picture of your cookies and was like "nah, not even going to bother reading since it'll be torture" but dang then you made them gluten free! Sweet!
ReplyDeleteThe Oreos? Did you use gluten free cookies in the store I've seen but have resisted buying as the base or did you make 'em from scratch?
Doh never mind, just clicked on the link. :)
ReplyDeleteThanks for checking out my blog! I eat totally gluten-free. I don't have Celiac, but think I'm pretty much intolerant. From the moment I stopped, my tummy is SO much better, it's been awesome! I don't do dairy for the most part either. I LOVE Fro-yo and it's very do-able for me because it water-based. So, stay tuned, I try out new GF stuff ALL the time!
ReplyDeleteThanks. Yeah I do fro-yo too as really just cannot resist but it generally is fine with me. No dairy for me either for the most part . . . once in a while but in tiny amounts.
ReplyDeleteTo make things worse, I am a vegatarian too but I eat fish since going gluten free (was really running out of restaurant options!). :-)
Thanks for coming up with more recipes!
Hey! Great pink cookies! Thanks so much for sharing them with 12 Days of Gluten-Free Christmas cookies.
ReplyDelete