Recipe by Annacia
Pretty, pretty. These cookies are ideal for Christmas or Valenitnes Day. Edible glitter is just too much fun to play with, try it if you can get it! Be sure to use shortening that is "not" butter flavored as it will turn the color from snow white to yellowed. I cannot get the Zaar computer to print "white sugar nonpareils", you only want white ones here.
Top Review by FoodieWife
I made these cookies with a few variations-- instead of red food color, I used about 1 tsp of the cherry juice. I also pressed the dough into a log, wrapped it in parchment paper and chilled in the fridge for a couple of days-- only because I was busy. I set out to room temp for an hour, and sliced them into perfect cookies! I simply melted my white chocolate with a splash of canola oil (I don't use shortening) and microwaved it for 2-3 minutes. It worked great! I also rolled the side of each cookie is some pretty red and white decorators sugar. My families loves these!
- 1⁄2 cup maraschino cherry, drained and finely chopped
- 2 1⁄2 cups all-purpose flour
- 1⁄2 cup sugar
- 1 cup cold butter
- 12 ounces white chocolate baking squares, with cocoa butter, finely chopped
- 1⁄2 teaspoon almond extract
- 2 drops red food coloring (optional)
- 2 teaspoons shortening
- white multicolored sugar nonpareils (and or red edible glitter)
Directions See How It's Made
- Preheat oven to 325 degrees F. Spread cherries on paper towels to drain well.
- 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.
- 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.
- 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.
- 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.
- To Store: 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.