Another pinner on pinterest said that these were best Christmas cookies that they ever had. White chocolate and marischino cherries are my favorite so this cookie had me at first site. These cookies don’t really even need to be dipped int he white chocolate they’re just as good as is without the fancy decorations.
The only problem I had trying to work with these cookies was that the dough was very hard to work with. A shortbread is just flour, sugar and butter and usually, when I’ve made short bread I’ve just had to pat the dough in the bottom of the pan. It really helps to get your hands with the form the balls. Don’t be frightened by the graininess of the dough either. It will eventually form the ball after you’ve worked with it for awhile.
Points Plus: 2
Calories: 87, Protein 1 g, Carbohydrates 9, 5 g fat, Fiber 0
Ingredients from Better Homes and Garden
1/2 cup maraschino cherries, drained and finely chopped
2 1/2 cups all-purpose flour
1/2 cup sugar
1 cup cold butter
12 ounces white chocolate baking squares with cocoa butter, finely chopped
1/2 teaspoon almond extract
2 drops red food coloring (optional)
2 teaspoons shortening
White nonpareils and/or red edible glitter (optional)
1. Preheat oven to 325 degrees F. Spread cherries on paper towels to drain well.
2. 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 mixture until it forms a smooth ball.
3. 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.
4. 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.
5. 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 waxed paper until chocolate is set. Makes about 60.