Cherry Chocolate Shortbread Cookies

Submitted by internetnut

"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."

 

• Ready In: 40mins
• Ingredients: 10
• Yields: 3 1/2 dozen
• Serves: 54

ingredients

• Cookies

• 1 cup butter, softened (no substitutions)
• 1⁄2 cup sugar
• 1⁄2 teaspoon almond extract
• 2 cups all purpose flour
• 1⁄4 cup argo cornstarch or 1/4 cup kingsfords cornstarch
• 1⁄2 cup finely chopped sunsweet cherries
• 1 ounce bittersweet chocolate (1/4 cup) or 1 ounce semisweet chocolate, finely chopped (1/4 cup)
• 1 tablespoon sugar

• Drizzle

• 2 ounces bittersweet chocolate, roughly chopped
• 1 teaspoon shortening

directions

1. Mix butter, sugar and almond extract throughly using an electric mixer. Gradually blend in flour and corn starch. Add cherries and chocolate.
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. Bake in a preheated 300 oven for 20-30 minutes, or until bottoms begin to brown.
4. Cool 5 minutes; remove to a wire rack to cool completely.
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.

Reviews

[susankmeisegeier]

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!