CHERRY SHORTBREAD COOKIES RECIPES RECIPES

Steps:

• Preheat oven to 325 degrees F. Spread cherries on paper towels to drain well.
• In a large bowl, combine flour and sugar. Using a pastry blender, cut in the butter until mixture resembles fine crumbs. Stir in drained cherries and 4 ounces (2/3 cup) of the chopped chocolate. Stir in almond extract and, if desired, food coloring. Knead until smooth and form into a ball (dough will be crumbly at first, but will come together as you work the dough with your hands).
• Shape dough into 3/4-inch balls. Place balls 2 inches apart on an ungreased cookie sheet. Using the bottom of a drinking glass dipped in sugar, flatten balls to 1-1/2-inch rounds.
• Bake in preheated oven for 10 to 12 minutes or until centers are set. Cool for 1 minute on cookie sheet. Transfer cookies to a wire rack and let cool.
• In a small saucepan, combine remaining 8 ounces white chocolate and the shortening. Cook and stir over low heat until melted. Dip half of each cookie into chocolate, allowing excess to drip off. If desired, roll dipped edge in nonpareils and/or edible glitter. Place cookies on parchment or waxed paper until chocolate is set.

Steps:

• Beat butter with a mixer with powdered sugar and vanilla until light and fluffy cream.
• Combine the flour with salt, sift into the butter mixture and knead the dough.
• Add chopped cherries and chocolate chips, mix.
• Put the dough on a cling film, form a log, press with your hands, and put in the refrigerator for an hour.
• Cut the dough into round cookies, put on a baking sheet and bake in the oven at 325 F for about 15 minutes.
• Cool the cookies completely, then remove them from the baking sheet and serve.