Dipped Cherry Cookies

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Wow, another whole month has passed by where I have yet to update my precious blog. What can I say, life has been pretty crazy the past couple of months and it has been hard to keep up. I hope to do better in the new year by updating more often and even possibly moving to my own domain. But for now let's concentrate of the important stuff, Christmas cookies! A couple of weeks ago my sister e-mailed me this recipe and asked if I could make it for Christmas. Since I am such a wonderful sister I went ahead and added it to my Christmas baking list.


Making the dough for these cookies is very similar to making a pie crust. Cubed cold butter is cut into dry ingredients and then more ingredients are added and the dough is kneaded (I used my stand mixer for this step) until it forms a ball. The end result of this process is a soft and delicate cookie that is both sweet and chocolaty. I personally love the combination of cherries, white chocolate and almond flavor! These are the perfect treat for the holiday season.


Dipped Cherry Cookies
Adapted from Taste of Home

Ingredients
2-1/2 cups all-purpose flour
3/4 cup sugar, divided
1 cup cold butter, cubed
1/2 cup finely chopped maraschino cherries, drained
12 ounces white baking chocolate, finely chopped, divided
1/2 teaspoon almond extract
2 teaspoons shortening
Coarse sugar and red edible glitter

Directions
- In a large bowl, combine flour and 1/2 cup sugar; cut in butter until crumbly. Knead in the cherries, 2/3 cup white chocolate and extract until dough forms a ball.
- Shape into 3/4-in. balls. Place 2 in. apart on ungreased baking sheets. Flatten slightly with a glass dipped in remaining sugar. Bake at 325° for 10-12 minutes or until edges are lightly browned. Remove to wire racks to cool.
- In a microwave, melt shortening and remaining white chocolate at 70% power for 1 minute; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth.
- Dip half of each cookie into chocolate; allow excess to drip off. Sprinkle with coarse sugar and edible glitter. Place on waxed paper until set. Store in an airtight container.

Yield: about 4 dozen.

I hope that you all had a very Merry Christmas!


I made this cake a few weeks ago for my husband's work Christmas party. I did not post it because it was just a chocolate cake with chocolate cream filling and frosted with mint buttercream. It was so beautiful that I could not pass up the opportunity to share a picture of it.