Dipped Cherry Cookies Recipe
Dipped Cherry Cookies Recipe photo by Taste of Home

Dipped Cherry Cookies Recipe

Publisher Photo
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
MAKES:51 servings
TOTAL TIME: Prep: 30 min. Bake: 10 min./batch + standing
MAKES: 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 McCormick® Pure 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.
Originally published as Dipped Cherry Cookies in Country Woman December/January 2008, p27

Reviews for Dipped Cherry Cookies

AVERAGE RATING
   (25)
RATING DISTRIBUTION
5 Star
 (19)
4 Star
 (5)
3 Star
 (0)
2 Star
 (0)
1 Star
 (1)
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MY REVIEW
Reviewed Jul. 21, 2014

"question making for a wedding can these cookies be frozen."

MY REVIEW
Reviewed Feb. 23, 2014

"These are really good & look so pretty on a cookie tray! I made them for Christmas & then again for Valentine's day!"

MY REVIEW
Reviewed Dec. 17, 2013

"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!!"

MY REVIEW
Reviewed Dec. 8, 2013

"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."

MY REVIEW
Reviewed Dec. 7, 2013

"Just made these, they are excellent couldn't keep everyone from eating them lol"

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