Dipped Cherry Cookies

Here’s a pretty, festive recipe from Taste of Home I tried out this Christmas. They are yummy, especially if you love sweets with fruit! I don’t think I’ll make them every year, but definitely again sometime.

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, drained
12 squares (1 ounce each) 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 the cherries, 2/3 cup white chocolate and extract until dough forms a ball.
• Shape into 3/4-inch balls. Place 2 in. apart on ungreased baking sheets. Flatten slightly with a glass dipped in remaining sugar. Bake at 325 degrees for 10-12 minutes or until edges are lightly browned. Remove to wire racks to cool.
• In a microwave, melt shortening and remaining white chocolate at 70% power; stir until smooth. Dip half of each cookie into chocolate; sprinkle with coarse sugar and edible glitter. Place on waxed paper until set. Store in an airtight container.

Yield: about 4 dozen. (I got under 3 dozen.)

I just used sprinkles instead of edible glitter. This cookie is sweet, but not overly rich.