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ReprintDowntown Lee’s Summit recently held a brand new event entitled the Cookie Walk. The idea was brought to Downtown Lee’s Summit Main Street Organizations Promotions Committee by committee member, Amy Robertson of Cameron’s. She told of her aunts in the St. Louis area attending an event annually and loving it. The DLSMS Promotions Committee embraced the idea and planning started. The idea was that a ticket, (only 300) is purchased from DLSMS for $10 starting Black Friday. Then the evening of the event, the attendee takes the ticket to The Stanley Event Center (Douglas and Third streets). There they are given a cookbook with all recipes of the cookies the attendees will be picking up, a map, box and wrist band. The attendees then traveled around Downtown Lee’s Summit and picked up one cookie from each participating business. This year’s event had 24 participating businesses. Each participating business had to bake 300 cookies. This equaled out to 7,200 cookies being handed out.
I made my own cookie, Coconut Macaroons, a fabulous family recipe. But I was also hired to bake the cookies for Whistle Stop Coffee & Mercantile. The recipe below is the cookie I made for them. It is a fabulous recipe. I’ve adjusted the recipe and made it much easier for you. I hope you enjoy. You can find my Coconut Macaroon recipe (and this one too) on my website blog, www.athymeforeverything.-
com. Merry Christmas from A Thyme For Everything.
White-Chocolate Cherry Shortbread
Makes: 4 dozen (plus)
• 1 c. Maraschino Cherries, drained
• 5 c. Flour
• 1 c. Sugar
• 2 c. cold, Butter
• 2 – 12 oz. White Chocolate Baking Squares (with Cocoa Butter)
• 1 t. Almond Extract
Directions:
1. Preheat oven to 325 degrees F. Spread cherries on paper towels to drain well.
2. Chop chocolate into smaller pieces and process in food processor until small chips. Transfer to a bowl.
3. Put flour and sugar into food processor (not need to clean it first). Process until blended. Chop butter into eighths and add to flour mixture in food processor. Process until blended together well. Transfer to large bowl.
4. Put cherries into food processor (again don’t need to clean first). Process until chopped well.
5. Add cherries, almond extract and 1 1/3 cups chocolate to flour mixture. Mix together well by hand.
6. Using 2 tablespoon scoop, make uniform balls by rolling between hands. Place on cookie sheet 2 inches apart.
7. Using the bottom of a drinking glass dipped in sugar; flatten balls to ¼ inch thickness.
8. Bake on parchment paper for 10 to 12 minutes or until centers are set. Cool for 1 minute on cookie sheet. Transfer cookies to a wire rack to cool.
9. In small saucepan, combine remaining white chocolate and shortening. Cook and stir over low heat until melted. Dip half of each cookie into chocolate, allowing excess to drip off. Place back on parchment paper and cool batch in refrigerator until chocolate is set.
Storage: Layer cookies between parchment paper in an airtight container at room temperature for three days or freeze for up to three months.
Adapted from bhg.com
