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Dipped Cherry Cookies

Total Time

Prep: 30 min. Bake: 10 min./batch + standing

Makes

about 4 dozen

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
Dipped Cherry Cookies Recipe photo by Taste of Home
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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 cherries, 2/3 cup white chocolate and the 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 1/4 cup 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.
Wilton-Edible Glitter
Edible glitter is available from Wilton Industries. Call 800-794-5866 or visit wilton.com.

Nutrition Facts

1 cookie: 108 calories, 6g fat (4g saturated fat), 11mg cholesterol, 34mg sodium, 12g carbohydrate (7g sugars, 0 fiber), 1g protein.

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