Dipped Cherry Cookies

Ingredients

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

Directions

1. 1

   In a large bowl, combine the 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.

2. 2

   Shape into 3/4-inch balls. Place 2-inches apart on ungreased baking sheets. Flatten slightly with a glass dipped in remaining sugar. Bake at 325 for 10-12 minutes or until the edges are lightly browned. Remove to wire racks to cool.

3. 3

   In a microwave, melt shortening and remaining white chocolate at 70% power for 1 minutes; stir. Microwave in additional 10- to 20-second intervals, stirring until smooth.

4. 4

   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.