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Click here for an alphabetical listing of all recipes.Chocolate-Dipped Cherry Shortbread
I like to do a batch of red and a batch of green. I drizzle half of each in semi-sweet chocolate, and half in white chocolate, using Drizzling Chocolate #3.
- 1/2 c. maraschino (red or green) cherries, chopped
- 1 1/4 cups all-purpose flour
- 3 TBS sugar
- 1/2 c. butter (not margarine)
- 1 TBS milk
- 2 or 3 drops of red or green food coloring (optional)
- Drizzling Chocolate
Drain cherries on paper towels.
In a medium mixing bowl stir together the flour and sugar. Using a pastry blender, cut in the butter until the mixture resembles fine crumbs. Stir in the cherries, milk, and food coloring. Form into a ball and knead until smooth.
Shape dough into 1 inch balls. Place 2 inces apart onto ungreased cookie sheets. Using the bottom of a glass, slightly flatten balls to 1/2 inch thickness.
Bake in a 325 ° oven about 20 minutes or until edges are firm and bottoms are lightly browned. Remove and cool on wire racks.
When cool, drizzle or dip cookies using the Drizzling Chocolate of your choice.