Cherry Chocolate Shortbread Cookies

By á-470

Ingredients

• Cookie Dough:
• 1 cup butter, softened (no substitutions)
• 1/2 cup sugar
• 1/2 teaspoon almond extract
• 2 cups all-purpose flour
• 1/4 cup Argo® or Kingsford's® Corn Starch
• 1/2 cup finely chopped Sunsweet® Cherries
• 1 ounce (about 1/4 cup) bittersweet or semi-sweet chocolate, finely chopped
• 1 tablespoon sugar
• Drizzle:
• 2 ounces bittersweet chocolate, roughly chopped
• 1 teaspoon shortening

Preparation

Step 1

Directions
Mix butter, sugar and almond extract thoroughly using an electric mixer.
Gradually blend in flour and corn starch. Add cherries and chocolate.
Form into 1-inch balls and place on ungreased baking sheets.
Pour sugar on a small plate; dip bottom of drinking glass in sugar and gently press down on each cookie to flatten.
Bake in a preheated 300°F oven for 20 to 30 minutes, or until bottoms begin to brown.
Cool 5 minutes; remove to a wire rack to cool completely.

Drizzle: Place 2 ounces chocolate and shortening in a small resealable plastic bag. Microwave on HIGH for about 30 seconds, until chocolate is melted. Snip off corner and drizzle over cookies.