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Dipped Cherry Cookies Recipe

Dipped Cherry Cookies Recipe

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
TOTAL TIME: Prep: 30 min. Bake: 10 min./batch + standing YIELD:51 servings

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, patted dry
  • 12 ounces white baking chocolate, finely chopped, divided
  • 1/2 teaspoon almond extract
  • 2 teaspoons shortening
  • Coarse sugar and red edible glitter

Directions

  • 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.
Editor's Note: Edible glitter is available from Wilton Industries. Call 800-794-5866 or visit wilton.com.