White Chocolate Cherry Almond Shortbread

Buttery, soft, and crumbly shortbread cookies with white chocolate, almond, and maraschino cherries!
Course Cookies
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 3 dozen
Author Sarah @ The Gold Lining Girl


  • 2 1/2 c. all-purpose flour
  • 3/4 c. sugar
  • 1 c. cold butter
  • 1 - 10 oz. jar maraschino cherries drained, finely chopped, patted dry, reserve juice!
  • 12 oz. white baking chocolate very finely chopped, divided
  • 1 1/2 tsp. almond extract
  • 1 tsp. cherry extract optional
  • sprinkles


  1. In a large bowl, whisk together flour and sugar.
  2. Using a grater, grate in cold butter, and whisk together until mixture is crumbly.
  3. Add the cherries, 1 c. (8 oz.) white baking chocolate, almond extract, and cherry extract.
  4. Stir in enough cherry juice, 1 tbsp. at a time, until mixture just forms a ball.
  5. Press evenly into the bottom of a lightly greased 10x15-inch jelly roll pan.
  6. Bake at 325 degrees for 13-15 minutes, or until edges are golden brown, and the center feels 'set' when lightly pressed.
  7. Remove from oven to cool completely.
  8. Cut into diamonds.
  9. In a small microwave-safe bowl, heat the remaining white chocolate at 20-second intervals until melted and smooth.
  10. Drizzle over shortbread cookies, and sprinkle with sprinkles.
  11. Allow to set, and EAT!