Save on Pinterest

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
  • Total Time
    Prep: 30 min. Bake: 10 min./batch + standing
  • Makes
    about 4 dozen

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

  • 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.
  • 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.
Editor's Note
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.
Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links.

Recommended Video