Preheat oven to 325°F (160°C). Line baking sheets with parchment paper or silicone baking mats.
Slice and Bake (Slice-and-Bake Method):
Remove the dough logs from the refrigerator. If the logs are too firm to slice, let them sit at room temperature for a few minutes.
Using a sharp knife, slice the dough into ¼-inch thick rounds.
Place the cookie rounds on the prepared baking sheets, leaving about 1 inch of space between each cookie.
If desired, sprinkle the tops of the cookies with sanding sugar or coarse sugar before baking.
Bake for 12-15 minutes, or until the edges are lightly golden.
Cut Out and Bake (Cut-Out Method):
Remove the dough disc from the refrigerator and let it sit at room temperature for a few minutes to soften slightly.
On a lightly floured surface, roll out the dough to about ¼-inch thickness.
Use cookie cutters to cut out desired shapes.
Place the cookie shapes on the prepared baking sheets, leaving about 1 inch of space between each cookie.
If desired, sprinkle the tops of the cookies with sanding sugar or coarse sugar before baking.
Bake for 10-12 minutes, or until the edges are lightly golden.
Cool: Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Dust with Powdered Sugar (Optional): Once the cookies are completely cool, dust them with powdered sugar for a more elegant presentation.
Tips and Variations:
Butter Temperature: Make sure your butter is softened but still cool to the touch. If it’s too soft, the cookies will spread too much.
Cherry Preparation: Patting the cherries dry is essential to prevent them from bleeding and making the cookies soggy.
White Chocolate Quality: Use high-quality white chocolate for the best flavor and melting properties. Ghirardelli, Guittard, or Lindt are good choices.
Nut Addition: Add ¼ cup of finely chopped nuts, such as almonds or macadamia nuts, to the dough for extra flavor and texture.
Glaze: For a richer cookie, drizzle melted white chocolate over the cooled cookies and sprinkle with chopped cherries or sanding sugar.
Storage: Store the cooled cookies in an airtight container at room temperature for up to 5 days.
Enjoy your White Chocolate Cherry Shortbread Cookies! Let me know if you have any other questions.
