Cherry Chocolate Shortbread Cookies

By Brandymoe

For higher fiber, try using Eagle Mills all-purpose flour with ultragrain. This came from a leaflet. I have not tried this just posting for safe keeping.

Ingredients

• 1 cup butter, softened (no substitutions)
• 1/2 cup sugar
• 1/2 teaspoon almond extract
• 2 cups all purpose flour
• 1/4 cup argo cornstarch or 1/4 cup kingsfords cornstarch
• 1/2 cup finely chopped sunsweet cherries
• 1 ounce bittersweet chocolate (1/4 cup) or 1 ounce semisweet chocolate, finely chopped (1/4 cup)
• 1 tablespoon sugar
• 2 ounces bittersweet chocolate, roughly chopped
• 1 teaspoon shortening

Details

Servings 1
Preparation time 20mins
Cooking time 40mins
Adapted from food.com

Preparation

Step 1

1 Mix butter, sugar and almond extract throughly using an electric mixer. Gradually blend in flour and corn starch. Add cherries and chocolate. 2 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. 3 Bake in a preheated 300 oven for 20-30 minutes, or until bottoms begin to brown. 4 Cool 5 minutes; remove to a wire rack to cool completely. 5 Drizzle by placing 2-ounces chocolate and shortening in a small resealable plastic freezer bag. Microwave on HIGH for about 30 seconds, until chocolate is melted. Snip off the corner and drizzle over cookies.