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Dipped Cherry Cookies Recipe

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Our seven children and four grandkids voted this festive, flavorful cookie a “keeper.” We gave a batch to our mail carrier, in thanks for trudging through so much snow, and she asked for the recipe.

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51 Servings
Prep: 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. Yield: about 4 dozen.

Dipped Cherry Cookies published in Country Woman December/January 2008, p27

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