white-chocolate cherry shortbread

How To Make white-chocolate cherry shortbread

• 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.
• 3

  Stir in drained cherries and 4 ounces (2/3 cup) of the chopped chocolate. Stir in almond extract and, if desired, food coloring.
• 4

  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 drinking glass dipped in sugar, flatten balls to 1-1/2-inch rounds.
• 5

  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.
• 6

  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.
• 7

  If desired, roll dipped edge in nonpareils and/or edible glitter. Place cookies on parchment or waxed paper until chocolate is set.
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