Monday, December 24, 2012
Cherries in the Snow
1/2 cup maraschino cherries
1/2 cup sugar
2 1/2 cups flour
1 cup chilled butter
4 oz. white chocolate baking squares finely chopped
1/2 teaspoon almond extract
Red food coloring (optional) Wilton's white candy melts (about 4-6 oz.)
2 teaspoons shortening (optional)
Red sugar sprinkles (optional)
- Preheat oven to 325 degrees.
- Spread cherries on paper towels to drain well; chop into small chunks.
- 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 white chocolate.
- Stir in almond extract and, if desired, a few drops of food coloring. Knead mixture until it forms a smooth ball. (It may seem dry at first, like it is never going to come together but just keep kneading!)
- Shape dough into 3/4-inch balls and place 2 inches apart on an ungreased baking sheet. Using the bottom of a drinking glass dipped in sugar, flatten balls to 1-1/2-inch rounds.
- Bake in preheated oven for about 11 minutes or until centers are set. Cool for 1 minute on cookie sheet. Transfer cookies to a wire rack and let cool.
- Melt white candy melts according to package directions. I like to use a glass bowl over boiling water. Add shortening (I use 1-2 Tablespoons at a time) until it is the desired consistency.
- Dip one-half of each cookie in the melted candy and lay to dry on parchment paper. Sprinkle red sugar before the candy sets.
- Once the candy sets, store in an air-tight container.
-Use regular chocolate to dip for a chocolate covered cherry taste!