White Chocolate Cherry Shortbread Cookies

By JanetLynn198

Ingredients

• 1/2 cup maraschino cherries, drained and chopped
• 2 1/2 cups all-purpose flour
• 1/2 cup sugar
• 1 cup cold butter
• 12 oz white chocolate baking squares, chopped
• 1/2 tsp almond extract
• 2 drops red food coloring (optional)
• 2 tsp shortening

Details

Servings 60

Preparation

Step 1

1. Preheat oven to 325F. 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 4oz (2/3 cup) 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" balls. Place balls 2" apart on an ungreased cookie sheet. Using the bottom of a drinking glass dipped in sugar, flatten balls to 1 1/2" rounds. 4. Bake in preheated oven for 10-12 mins or until centers are set. Cool for 1 min or cookie sheet. Transfer cookies to a wire rack and let cool. 5. In a small saucepan, combine remaining 8oz white chocolate and the shortening. Cook and stir over low heat until melted. Dip half of each cookie into chocolate, allowing excess to drip off. If desired, roll dipped edge in edible glitter. Place cookies on waxed paper until chocolate is set. 6. To store: Layer cookies between waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.