White-Chocolate Cherry Shortbread
*makes about 60 cookies*
1/2 cup maraschino cherries, drained and finely chopped
2 1/2 cups all-purpose flour
1/2 cup sugar
1 cup cold butter
12 oz white chocolate baking squares, finely chopped
1/2 tsp almond extract
2 drops red food coloring
2 tsp shortening
red edible glitter
1) Preheat oven to 325F. Spread cherries on paper towels to drain well.
2) In a large mixing bowl stir together flour and sugar. Using a pastry blender, cut in the butter until mixture resembles fine crumbs. Stir in drained cherries and 4 ounces of the chopped white chocolate. Stir in almond extract and red food coloring. Form mixture into a ball and gently knead until smooth.
3) 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 for 10 to 12 minutes or until centers are set. Let stand for 1 minute on cookie sheet. Transfer cookies to a wire rack and let cool.
4) In a small saucepan heat and stir remaining 8 ounces white chocolate and the shortening over low heat until smooth. Dip half of each cookie into chocolate mixture, allowing excess to drip off. Roll dipped edge in nonpareils and/or edible glitter. Place cookies on waxed paper. Let stand until set.
If you want to print this recipe out, go here to its link on the Better Homes & Gardens site.