Dipped Cherry Cookies

 

Cherries and white chocolate with coarse sugar and red edible glitter. Simple and sweet.

2-1/2 cups all-purpose flour

3/4 cup sugar, divided

1 cup cold butter, cubed

1/2 cup finely chopped maraschino cherries, patted dry

12 ounces white baking chocolate, finely chopped, divided

1/2 teaspoon almond extract

2 teaspoons shortening

Coarse sugar and red edible glitter

In a large bowl, combine flour and 1/2 cup sugar; cut in butter until crumbly. Knead in the cherries, 2/3 cup white chocolate and extract until dough forms a ball.

Shape into 3/4-in. balls. Place 2 in. apart on ungreased baking sheets. Flatten slightly with a glass dipped in remaining sugar. Bake at 325° for 10-12 minutes or until edges are lightly browned. Remove to wire racks to cool completely.

In a microwave, melt shortening and remaining white chocolate; stir until smooth.

Dip half of each cookie into chocolate; allow excess to drip off. Place on waxed paper; sprinkle with coarse sugar and edible glitter. Let stand until set. Store in an airtight container.

Recipe Credit Ruth Anne Dale, Titusville, Pennsylvania & Taste of Home

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