cup maraschino cherries, drained and finely chopped
- 2 1/2
cups all-purpose flour
cup cold butter
ounces white chocolate baking squares with cocoa butter, finely chopped
teaspoon almond extract
drops red food coloring (optional)
White nonpareils and/or red edible glitter (optional)
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. In a small saucepan, combine remaining 8 ounces 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 nonpareils and/or edible glitter. Place cookies on waxed paper until chocolate is set. Makes about 60.
- Storage 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.
- Servings Per Recipe 60,
- Calories 87,
- Protein (gm) 1,
- Carbohydrate (gm) 9,
- Fat, total (gm) 5,
- Cholesterol (mg) 9,
- Saturated fat (gm) 3,
- Vitamin A (IU) 97,
- Sodium (mg) 28,