These sweet little treats combine the luscious goodness of butter cookies with white chocolate, dark chocolate, and cherries. And they’re pink. Could your Valentine ask for more? I’m posting these a day ahead to give you time to go to the store, but I found all the ingredients already in my pantry. (Since I can’t remember the last time I went to a store.)
How to make Pretty in Pink Cookies:
1 cup butter, softened
1/2 cup sugar
2 teaspoons maraschino cherry liquid
1/2 teaspoon vanilla
1/2 cup maraschino cherries, chopped
1/4 cup white chocolate chips
1/4 cup dark chocolate chips
2 cups all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon salt
Cream sugar and butter with an electric mixer. Add the cherry liquid and vanilla; beat again. Stir in white and dark chocolate chips and chopped cherries. Work in the remaining ingredients.
You’ll have a somewhat stiff cookie dough. Get your hands in there and shape it into a nice ball. There’s plenty of butter in there, it’ll work.
Scoop off spoonfuls of dough to make approximately one-inch balls. Place on lightly greased cookie sheets then press firmly over the tops with the bottom of a glass to flatten.
Bake at 350-degrees for about 15 minutes. Recipe makes approximately 3 dozen cookies. (Baking time and yield will vary depending on the size you make your cookie dough balls.) Let cool completely on a wire rack before adding the pink sugar edging.
Pink Sugar Edging
1 cup white chocolate chips
2 tablespoons shortening
2 tablespoons milk
pink sugar sprinkles
Melt and stir white chocolate chips, shortening, and milk. Dip edge of each cookie in the melted white chocolate….
….then in the pink sugar sprinkles.
Place on waxed paper until the edging sets up.
It just takes a few minutes.
I know it’s hard to wait. Now you can have one or six!
Pretty delicious in pink!