This version of the classic shortbread cookie recipe is dressed up with the addition of maraschino cherries and frosted with melted white chocolate.
* You can also substitute 8 0z white chocolate + 2 tsp shortening for the White Candy Melts.
- 1/2 cup maraschino cherries, drained and finely chopped
- 2 1/2 cups all-purpose flour
- 1/2 cup sugar
- 1 cup cold butter
- 4 ounces white chocolate baking squares or white chocolate chips, finely chopped
- 1/2 teaspoon almond extract
- 2 drops red food coloring (optional)
- White nonpareils and/or red edible glitter (optional)
- White Candy Melts (1 bag)*
Makes about 50 cookies.
- 1. Preheat oven to 325 degrees F. 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 (2/3 cup) of the chopped chocolate. Stir in almond extract and, if desired, food coloring. Knead mixture until it forms a smooth ball.
- 3. Shape dough into 3/4-inch balls. Place balls 2 inches apart 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 to 12 minutes or until centers are set. Cool for 1 minute on cookie sheet. Transfer cookies to a wire rack and let cool.
- 5. Melt white candy melts according to directions. Dip half of each cookie into chocolate, allowing excess to drip off OR pipe circles on top with a pastry bag. If desired, embellish with nonpareils and/or edible glitter. Place cookies on waxed paper until chocolate is set.