Cherry Chocolate Shortbread Cookies |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 2 |
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For higher fiber, try using Eagle Mills all-purpose flour with ultragrain. This came from a leaflet. I have not tried this just posting for safe keeping. Ingredients:
1 cup butter, softened (no substitutions) |
1/2 cup sugar |
1/2 teaspoon almond extract |
2 cups all purpose flour |
1/4 cup argo cornstarch or 1/4 cup kingsfords cornstarch |
1/2 cup finely chopped sunsweet cherries |
1 ounce bittersweet chocolate (1/4 cup) or 1 ounce semisweet chocolate, finely chopped (1/4 cup) |
1 tablespoon sugar |
2 ounces bittersweet chocolate, roughly chopped |
1 teaspoon shortening |
Directions:
1. Mix butter, sugar and almond extract throughly using an electric mixer. Gradually blend in flour and corn starch. Add cherries and chocolate.
2. Form into 1 -inch balls and place on ungreased baking sheets. Pour sugar on a small plate; dip bottom of drinking glass in sugar and gently press down on each cookie to flatten.
3. Bake in a preheated 300 oven for 20-30 minutes, or until bottoms begin to brown.
4. Cool 5 minutes; remove to a wire rack to cool completely.
5. Drizzle by placing 2-ounces chocolate and shortening in a small resealable plastic freezer bag. Microwave on HIGH for about 30 seconds, until chocolate is melted. Snip off the corner and drizzle over cookies.
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