WHITE CHOCOLATE CHERRY SHORTBREAD 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:

• Heat oven to 350°F.
• Combine butter, sugar and vanilla in bowl. Beat at medium speed, scraping bowl often, until creamy. Add flour; beat at low speed until mixture resembles coarse crumbs. Stir in cherries and white baking chips.
• Divide mixture in half. Press mixture firmly and evenly into 2 ungreased (9-inch) round baking pans. Bake 22-26 minutes or until edges are light golden brown. Cool 15 minutes. Cut each pan into 16 wedges. Cool completely. Remove from pans.
• Melt white chocolate and shortening in 1-quart saucepan over low heat, stirring occasionally, until smooth. Drizzle over cooled wedges. Let stand until set.