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Dipped Cherry Cookies

 Dipped Cherry Cookies
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. —Ruth Anne Dale, Titusville, Pennsylvania
51 ServingsPrep: 30 min. Bake: 10 min./batch + standing


  • 2-1/2 cups all-purpose flour
  • 3/4 cup sugar, divided
  • 1 cup cold butter, cubed
  • 1/2 cup finely chopped maraschino cherries, patted dry
  • 12 ounces white baking chocolate, finely chopped, divided
  • 1/2 teaspoon McCormick® Pure Almond Extract
  • 2 teaspoons shortening
  • Coarse sugar and red edible glitter


  • 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 completely.
  • In a microwave, melt shortening and remaining white chocolate; stir
  • until smooth.
  • Dip half of each cookie into chocolate; allow excess to drip off.
  • Place on waxed paper; sprinkle with coarse sugar and edible glitter.
  • Let stand until set. Store in an airtight container.
  • Yield: about 4 dozen.