.Recipe of the week.

With less than a week left before Christmas I'm sure that everyone has done their holiday baking for friends and family already, however, did you remember to save some for yourself? I never do. So as a treat to myself and to indulge just a bit more before the better eating habits that come with the end of the holidays I think I'll pop into the kitchen this afternoon and make these fabulous cookies from Better Homes & Gardens. Enjoy!

White Chocolate Cherry Shortbread Cookies

Ingredients

 

    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)

 

Directions

 

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.