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
1. In a large bowl, combine flour and 1/2 cup sugar; cut in butter until crumbly. Knead in cherries, 2/3 cup white chocolate and the extract until dough forms a ball.
2. 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 to 12 minutes or until edges are lightly browned. Remove to wire racks to cool completely.
3. In a microwave, melt shortening and remaining white chocolate; stir until smooth.
4. 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.
Prize Winning Recipe
Our seven children and four grandkids voted this festive, flavorful cookie a “keeper.” We gave a batch to our mail carrier, in thanks for trudging through so much snow, and she asked for the recipe.
TOTAL TIME: Prep: 30 min. Bake: 10 min./batch + standing
YIELD: about 4 dozen.
1 cookie: 108 calories, 6g fat (4g saturated fat), 11mg cholesterol, 34mg sodium, 12g carbohydrate (7g sugars, 0 fiber), 1g protein.