1/2 c. maraschino cherries, drained and finely chopped
2-1/2 c. flour
1/2 c. sugar
1 c. cold butter
12 oz. white chocolate baking squares, finely chopped
1/2 t. almond extract
2 drops red food coloring (optional)
sugar
2 t. shortening
white and red nonpareils
Instructions
Preheat oven to 325. Spread cherries on paper towels to drain well.
In large bowl stir together flour and the 1/2 c. sugar. Using a pastry blender, cut in the butter until mixture resembles fine crumbs. Stir in drained cherries and 4 ounces (2/3 c.) of the chopped white chocolate. Stir in almond extract and, if desired, food coloring. Form mixture into a ball and knead until smooth.
Shape dough into 3/4in. balls. Place balls 2inches apart on a ungreased cookie sheet. Using the bottom of a drinking glass dippin in suagar, flatten balls to 1 1/2 in rounds. Bake for 10 to 12 minutes or until centers are set. Let stand for 1 minutes on cookie sheet. Transfer to a wire rack and let cool.
In a small saucepan hear and sitrr remiaing 8 ounces shite choolate and the shorening over low heat until smooth. Dip half of each cookie into chocolate mixture, allowing excess to drip off. If desired, roll dipped edge in nonpareils. Place cookies on waxed paper. Let stand until set.
Store in an airtight container, layer with waxed paper. Store at room temperature for 3 days or up to 3 months in the freezer.
Originally Submitted
11/20/2010
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