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Velata's Dec. Recipe of the Month 2012—White Chocolate Cherry Shortbread
Published on Nov 13, 2012
Looking for unique ways to Velata? Check out our Recipe of the Month! We use our fabulous fondue and delicious recipes to make one-of-kind creations. Velata is as versatile as it is delectable! Recipe below!
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December 2012—WHITE CHOCOLATE CHERRY SHORTBREAD
Prep: 40 minutes
Bake: 10 minutes
Stand: 30 minutes
Servings: 60 cookies
1/2 cup maraschino cherries, drained and finely chopped
2-1/2 cups all-purpose flour
1 cup sugar
1 cup cold butter
4 ounces (2/3 cup) white chocolate baking squares with cocoa butter, finely chopped
1/2 teaspoon almond extract
2 drops red food coloring (optional)
Cooking spray
White nonpareils and/or red edible glitter (optional)
Large mixing bowl
Pastry cutter
Baking sheet
Drinking glass
Wire rack
Small saucepan
Waxed paper
1 Velata Fondue Warmer
1 Velata White Chocolate pouch
Preheat oven to 325 degrees F. Spread cherries on paper towels to drain well.
In a large bowl, combine flour and 1/2 cup sugar. Using a pastry cutter, cut in the butter until mixture resembles fine crumbs. Stir in drained cherries and chopped chocolate. Stir in almond extract and, if desired, food coloring. Knead mixture until it forms a smooth ball.
Shape dough into 3/4-inch balls. Place balls 2 inches apart on a baking sheet coated with cooking spray. Using the bottom of a drinking glass dipped in 1/2 cup sugar, flatten balls to 1-1/2-inch rounds (smooth edges, if needed).
Bake for 10 to 12 minutes or until centers are set. Cool for 1 minute on baking sheet. Transfer cookies to a wire rack to let cool.
Melt Velata White Chocolate (follow pouch instructions).
Dip half of each cookie into chocolate, allowing excess to drip off. If desired, roll dipped edge in nonpareils and/or edible glitter. Place cookies on waxed paper until chocolate is set.
http://velata.com
December 2012—WHITE CHOCOLATE CHERRY SHORTBREAD
Prep: 40 minutes
Bake: 10 minutes
Stand: 30 minutes
Servings: 60 cookies
1/2 cup maraschino cherries, drained and finely chopped
2-1/2 cups all-purpose flour
1 cup sugar
1 cup cold butter
4 ounces (2/3 cup) white chocolate baking squares with cocoa butter, finely chopped
1/2 teaspoon almond extract
2 drops red food coloring (optional)
Cooking spray
White nonpareils and/or red edible glitter (optional)
Large mixing bowl
Pastry cutter
Baking sheet
Drinking glass
Wire rack
Small saucepan
Waxed paper
1 Velata Fondue Warmer
1 Velata White Chocolate pouch
Preheat oven to 325 degrees F. Spread cherries on paper towels to drain well.
In a large bowl, combine flour and 1/2 cup sugar. Using a pastry cutter, cut in the butter until mixture resembles fine crumbs. Stir in drained cherries and chopped chocolate. Stir in almond extract and, if desired, food coloring. Knead mixture until it forms a smooth ball.
Shape dough into 3/4-inch balls. Place balls 2 inches apart on a baking sheet coated with cooking spray. Using the bottom of a drinking glass dipped in 1/2 cup sugar, flatten balls to 1-1/2-inch rounds (smooth edges, if needed).
Bake for 10 to 12 minutes or until centers are set. Cool for 1 minute on baking sheet. Transfer cookies to a wire rack to let cool.
Melt Velata White Chocolate (follow pouch instructions).
Dip half of each cookie into chocolate, allowing excess to drip off. If desired, roll dipped edge in nonpareils and/or edible glitter. Place cookies on waxed paper until chocolate is set.
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