Best 3 White Chocolate Cherry Chunkies Paula Deen Recipes

WHITE CHOCOLATE CHERRY CHUNKIES (PAULA DEEN)

Steps:

• Preheat oven to 375°F.
• In a medium bowl, with electric mixer, cream butter and sugars together until light and fluffy. Add eggs and vanilla and beat until just combined. Set aside.
• Sift together flour, soda, and salt. Add milk to the butter mixture and then add the flour mixture. Mix until just combined.
• In another bowl, combine nuts, cherries, and white chocolate. Then add to batter, stirring only to blend. Drop by heaping tablespoons onto a greased cookie sheet, 2 inches apart. Bake for approximately 11 to 13 minutes. Cool on wire rack.

WHITE CHOCOLATE CHERRY CHUNKIES

Steps:

• 1. preheat oven to 375 degrees . in a medium bowl, with electric mixer cream butter and sugars together until light and fluffy .add eggs , vanilla and beat until combined.set aside
• 2. sift together , flour, soda and salt .add milk to the butter mixture and then add flour mixture .mix until just combined . batter should be stiff.
• 3. in another bowl, combine chopped cherries, chocolate and nuts.then add to batter, stirring only to blend. drop by heaping tablespoons full unto greased baking sheet.2 inches apart. bake approximatelly 11 to 13 minutes . cool on wire rack .. delicious !!!

WHITE-CHOCOLATE CHERRY SHORTBREAD

Steps:

• Preheat oven to 325 degrees F. Spread cherries on paper towels to drain well.
• In a large bowl, combine flour and sugar. Using a pastry blender, cut in the butter until mixture resembles fine crumbs. Stir in drained cherries and 4 ounces (2/3 cup) of the 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 an ungreased cookie sheet. Using the bottom of a drinking glass dipped in sugar, flatten balls to 1-1/2-inch rounds.
• Bake in preheated oven for 10 to 12 minutes or until centers are set. Cool for 1 minute on cookie sheet. Transfer cookies to a wire rack and let cool.
• In a small saucepan, combine remaining 8 ounces white chocolate and the shortening. Cook and stir over low heat until melted. 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. Makes about 60.
• To Store: Layer cookies between waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.