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    You are in: Home / Recipes / Cherry Chocolate Shortbread Cookies Recipe
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    Cherry Chocolate Shortbread Cookies

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    20 mins

    20 mins

    internetnut's Note:

    For higher fiber, try using Eagle Mills all-purpose flour with ultragrain. This came from a leaflet. I have not tried this just posting for safe keeping.

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    Ingredients:

    Serves: 54

    Yield:

    dozen

    Units: US | Metric

    Cookies

    Drizzle

    Directions:

    1. 1
      Mix butter, sugar and almond extract throughly using an electric mixer. Gradually blend in flour and corn starch. Add cherries and chocolate.
    2. 2
      Form into 1"-inch balls and place on ungreased baking sheets. Pour sugar on a small plate; dip bottom of drinking glass in sugar and gently press down on each cookie to flatten.
    3. 3
      Bake in a preheated 300 oven for 20-30 minutes, or until bottoms begin to brown.
    4. 4
      Cool 5 minutes; remove to a wire rack to cool completely.
    5. 5
      Drizzle by placing 2-ounces chocolate and shortening in a small resealable plastic freezer bag. Microwave on HIGH for about 30 seconds, until chocolate is melted. Snip off the corner and drizzle over cookies.

    Ratings & Reviews:

    • on December 19, 2010

      55

      My daughter's favorite cookie this year. We made them without the chocolate and put 1/2 of a cherry in center of each before baking and they were delicious. Not too super sweet and great for dunking!

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Cherry Chocolate Shortbread Cookies

    Serving Size: 1 (14 g)

    Servings Per Recipe: 54

    Amount Per Serving
    % Daily Value
    Calories 58.9
     
    Calories from Fat 31
    54%
    Total Fat 3.5 g
    5%
    Saturated Fat 2.1 g
    10%
    Cholesterol 9.0 mg
    3%
    Sodium 24.3 mg
    1%
    Total Carbohydrate 6.3 g
    2%
    Dietary Fiber 0.1 g
    0%
    Sugars 2.2 g
    9%
    Protein 0.5 g
    1%

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