white chocolate cherry shortbread cookies

By á-2112

Ingredients

• 1/2 cup maraschino cherries, drained and finely chopped
• 2 1/2 cups flour
• 1/2 cup sugar
• 1 cup cold butter
• 12 ounces white chocolate baking squares with cocoa butter, finely chopped
• 1/2 teaspoon almond extract
• 2-3 drops red food coloring
• 2 teaspoons red food coloring
• red and green sugar sprinkles

Preparation

Step 1

1. preheat oven to 325 degrees. spread cherries on paper towels to drain well.
2.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 of the chopped chocolate. stir in almond extract and food coloring. knead mixture until it forms a smooth ball.
3. shape dough into 3/4 inch balls. place balls 2 inches part on an ungreased cookie sheet. using the bottom of a drinking glass dipped in sugar, flatten balls to 1-1/2 inch rounds.
4. bake in preheated oven for 10 minutes or until centers are set. cool for 1 minute on cookie sheet and transfer to a wire rack. let cool.
5. melt remaining white chocolate and shortening in a small bowl. dip half of each cookie into chocolate, allowing excess to drip off. roll in sugar sprinkles. place cookies on waxed paper until chocolate is set.