Sweets For Your Sweetie, Made From The Heart

MEMPHIS, Tenn. (January 2011) – This Valentine's Day, forego the heart-shaped box of chocolates and instead spend some extra time in the kitchen to create a special, homemade treat for your loved one.

Chocolate Covered Cherry-Filled Shortbread Cookies take the classic shortbread cookie and turn it into a delectable dessert. The tartness of cherry preserves sandwiched between two big, buttery shortbread cookies dipped in sweet, creamy milk chocolate give a burst of flavor during the cold winter months. The ingredients in the recipe produce a delicate and crisp cookie, giving a lighter taste.

“I love this sandwich cookie because it's such a great and easy gift to make for others,” said Dede Fuson, baking expert. “Feel free to change out cherry preserves with any preserve or fruit spread; raspberry, strawberry or peach are all delicious options.” One large cookie sandwich, wrapped in cellophane and tied with a bow, is just the right touch for your Valentine.

For more holiday cookie recipes, please visit www.whitelily.com.

Chocolate Covered Cherry-Filled Shortbread Cookies

2 cups White Lily® Enriched Bleached All-Purpose Flour
3/4 cup cornstarch
1 cup salted butter plus 2 tablespoons, softened
1 cup sugar
1 teaspoon vanilla extract
Crisco® Original No-Stick Cooking Spray

1 (18-oz.) jar Smucker's® Cherry Preserves

Chocolate Dip
2 cups milk chocolate chips
2 tablespoons Crisco® Butter Flavor All-Vegetable Shortening
Powdered sugar for sprinkling

  1. Whisk flour and cornstarch together in a medium bowl. Set aside. Beat butter in a large bowl with an electric mixer at medium speed until fluffy. Add sugar. Beat until light and fluffy, scraping down the sides of bowl as needed. Add vanilla and beat until well blended. Add flour mixture a little at a time and beat on low speed scraping sides as needed until blended.
  2. Turn dough onto plastic wrap and form into 2 disks. Wrap in plastic wrap. Refrigerate 20 minutes.
  3. Heat oven to 325°F. Spray a metal baking sheet lightly with no-stick cooking spray. Working with one disk at a time, roll dough on lightly floured surface to 3/8 inch thickness. Cut hearts with a 4-inch cutter. Use 1 1/2-inch heart cutter to cut smaller heart in upper right portion of half the cookies. Place cookies one inch apart on prepared baking sheet. Bake for 15 to 17 minutes until edges are golden. Do not allow shortbread to brown. Cool 2 minutes. Allow to cool completely on wire rack.
  4. Heat preserves in a small saucepan over medium heat until reduced and thickened, about 8 minutes. Cool. Spread flat side of bottom heart cookie generously with preserves. Use cookies with heart cut-outs as the top cookie.
  5. Melt chocolate chips in microwave-safe bowl in microwave for 1 minute. Stir. Return to microwave for 30 second increments stirring in between and rotating the bowl if necessary until completely melted. Add shortening. Stir until blended. Dip left half of each cookie in melted chocolate mixture. Cool on wax paper in refrigerator until set.
  6. Remove from refrigerator. Allow to come to room temperature. Cover left side of cookie with paper towel. Sprinkle right side with powdered sugar avoiding heart cut-out as much as possible. Store in an airtight container for 5 to 7 days.

Makes 24, 4-inch cookies, 12 sandwich cookies

Note: Dough may be cut with a 2-inch round or shaped cutter to make 72 single cookies, 36 sandwich cookies

©/® The J.M. Smucker Company.

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Chocolate Covered Cherry-Filled Shortbread Cookies
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