Dipped Cherry Cookies Recipe
- 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 almond extract
- 2 teaspoons shortening
- Coarse sugar and red edible glitter
- 1. 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.
- 2. 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.
- 3. In a microwave, melt shortening and remaining white chocolate; stir until smooth.
- 4. 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.
1 each: 108 calories, 6g fat (4g saturated fat), 11mg cholesterol, 34mg sodium, 12g carbohydrate (7g sugars, 0 fiber), 1g protein.
Reviews for Dipped Cherry Cookies
"question making for a wedding can these cookies be frozen."
"I made these with Brown Rice Flour (gluten free). Needed to add 1/2 Cup more flour. Turned out delicious!! I'll make them again!!"
"These came out great! I made them for a cookie exchange and everyone loved them! They were a little time consuming but not overly so. I liked the limited ingredients. I will attempt these as glutton-free and post my results."
"Just made these, they are excellent couldn't keep everyone from eating them lol"
"It's a little bit of an assembly with the chopping and dipping, etc. but worth the effort."
"I'd add a little more flavoring next time, they were good and looked pretty, but didn't have a lot of flavor to them. Maybe some maraschino juice?"
"I tried these last year for the first time. Absolutely delicious and so pretty! I didn't have edible glitter so used red sugar and white sugar. These are on my baking list again this year."
"These cookies are great! I don't dip the cookies in additional white chocolate and think I get more of the shortbread and cherry flavor."
"The cookies actually remind me of shortbread, only with a cherry and almond flavor. I love them! They are good dipped in White chocolate OR white bark."
"You have to keep working the dough, as you knead the dough the butter softens and it will form a ball! don't add liquid bc then they will flatten out. Just try it again :) It's a new favorite in my home...if you like cherries you will love these cookies!!!"
"I, too, had trouble with the original mixture, as made up following the recipe. With a lack of liquid, there was no way that the dough would stick together so that you could roll the little balls. I first tried melting some of the chocolate but that was not enough so then I added a little milk and that seems to be working. (I'm baking as I write.) But it would be interesting to know what the originator of the recipe did to make a dough that would form a ball."
"I do not understand how this recipe is supposed to work at all! First off, the batter was so dry there was absolutely NO way to form balls. Secondly, after I finally was able to manage some sort of balls, they flattened in the oven to paper thin, mushy cookies that would not even come off the pan. I have no idea how these would ever look like the picture does. The only thing I can imagine is that the recipe is incorrect, as I read it and reread it and know that I followed the directions exactly.This is crazy- I had such high hopes for these!"
"These were so good! I should have made more, they went fast!!"