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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 8 |
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A lovely red and white cookie that sparkles for the holidays or any other time of the year! Ingredients:
1/2 cup dried cherries, finely chopped |
2 1/2 cups all-purpose flour |
1/2 cup sugar |
1 cup butter, cold |
12 ounces white chocolate baking squares, finely chopped |
1/2 teaspoon vanilla extract |
2 drops red food coloring (optional) |
2 teaspoons shortening |
white nonpareils (optional) |
red edible glitter (optional) |
Directions:
1. Preheat oven to 325 degrees F.
2. In a large bowl, combine flour and sugar. Cut in the butter until mixture resembles fine crumbs. Stir in chopped cherries and 2/3 cup of the chopped chocolate. Stir in vanilla 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 shortening. Cook and stir over low heat until melted.
6. 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.
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