J
Dipped Cherry Cookies
51 ServingsPrep: 30 min. Bake: 10 min./batch + cooling
Ingredients
2-1/2 cups all-purpose flour
3/4 cup sugar, divided
1 cup cold butter, cubed
1/2 cup finely chopped maraschino cherries, drained
12 ounces white baking chocolate, finely chopped, divided
1/2 teaspoon almond extract
2 teaspoons shortening
Coarse sugar and red edible glitter
Directions•
In a large bowl, combine flour and 1/2 cup sugar; cut in butter until
crumbly. Knead in the cherries, 2/3 cup white chocolate and extract
until dough forms a ball.
•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 10-12 minutes or until edges are lightly
browned. Remove to wire racks to cool.
•In a microwave, melt shortening and remaining white chocolate at 70%
power for 1 minute; stir. Microwave at additional 10- to 20-second
intervals, stirring until smooth.
•Dip half of each cookie into chocolate; allow excess to drip off.
Sprinkle with coarse sugar and edible glitter. Place on waxed paper
until set. Store in an airtight container.
Ingredients
2-1/2 cups all-purpose flour
3/4 cup sugar, divided
1 cup cold butter, cubed
1/2 cup finely chopped maraschino cherries, drained
12 ounces white baking chocolate, finely chopped, divided
1/2 teaspoon almond extract
2 teaspoons shortening
Coarse sugar and red edible glitter
Directions•
In a large bowl, combine flour and 1/2 cup sugar; cut in butter until
crumbly. Knead in the cherries, 2/3 cup white chocolate and extract
until dough forms a ball.
•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 10-12 minutes or until edges are lightly
browned. Remove to wire racks to cool.
•In a microwave, melt shortening and remaining white chocolate at 70%
power for 1 minute; stir. Microwave at additional 10- to 20-second
intervals, stirring until smooth.
•Dip half of each cookie into chocolate; allow excess to drip off.
Sprinkle with coarse sugar and edible glitter. Place on waxed paper
until set. Store in an airtight container.
