Shortbread Cookies
2 1/2 cups all purpose flour
1/2 tsp almond extract
1/2 cup sugar
1 cup cold butter
12 oz white chocolate baking squares, finely chopped and
divided into 4 and 8 ounces
2 drops red food coloring
2 tsp shortening
White and red edible glitter
Preheat oven to 325 degrees. Spread cherries on a paper towel to drain well. In a large mixing
bowl, combine the flour and sugar. Using a pastry blender, cut in the butter until mixture
resembles fine crumbs. Stir in drained, chopped cherries and 4 ounces of of the chopped
chocolate. Stir in almond extract and food coloring. Knead mixture until it forms a smooth
ball. Shape dough into 3/4 inch balls. Place balls 2 inches apart on an ungreased cookie sheet.
Using the bottom of a glass dipped in sugar, flatten balls to 1 1/2 inch rounds. Bake for 10-12
minutes or until cookies are set.
Cool 1 minute on cookie sheet. Transfer cookies to a wire rack and let cool.
In a small saucepan, combine shortening and remaining 8 ounces of the chopped chocolate.
Cook and stir over low heat until melted. Dip half of each cookie in chocolate mixture, allowing
excess to drip off. Roll dipped edge in glitter. Place cookies on waxed paper until chocolate
is set. Makes approximately 60 cookies. To store, layer cookies between waxed paper in
an airtight container and cover. Store at room temperature for up to 3 days or in freezer up to 3
months.