- make this recipe
- user reviews (65)
-
1/2
cup maraschino cherries, drained and finely chopped
-
2-1/2
cups all-purpose flour
-
1/2
cup sugar
-
1
cup cold butter
-
12
ounces white chocolate baking squares with cocoa butter, finely chopped
-
1/2
teaspoon almond extract
-
2
drops red food coloring (optional)
-
2
teaspoons shortening
-
White nonpareils and/or red edible glitter (optional)
1. Preheat oven to 325 degrees F. Spread cherries on paper towels to drain well.
2. 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 4 ounces (2/3 cup) of the chopped chocolate. Stir in almond extract 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 the shortening. Cook and stir over low heat until melted. 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. Makes about 60.
6. To Store: Layer cookies between waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.
- Calories87
- Total Fat (g)5
- Saturated Fat (g)3,
- Cholesterol (mg)9,
- Sodium (mg)28,
- Carbohydrate (g)9,
- Protein (g)1,
- Calcium (DV%)1,
- Iron (DV%)1,
- Percent Daily Values are based on a 2,000 calorie diet
Top Brands
They did turn out pretty, I made them for a big Christmas, and probably had to much other sweets, but so many people dont' like cherry anyway, so that was a turn off for some, I liked them but don't' eat many sweets... They were easy and I like them smaller... probably wont' do them again.
1/31/2012 09:32:53 PM Report AbuseHands down, my most favorite Christmas cookie to date! I gave out Christmas cookie boxes with these on top, and EVERYONE commented on their beauty. And then the deliciousness! No problems with dough, added more cherry juice instead of food coloring. Turned a beautiful reddish pink and the white chocolate adds that little kick . Thanks so much for sharing this recipe!!!
12/28/2011 09:39:47 PM Report AbuseI've made these cookies for the last three years for family and friends. They always want the recipe and love them. I dip the cookies in candy coating which is much easier. They also freeze well, before dipping of course.
12/18/2011 01:21:44 PM Report AbuseThe flavor of the cookies is so subtle even with the cherries & almond extract that the best part is the melted white chocolate. They aren't hard to make, but for the amount of work required I'd have liked something with more of a 'wow' factor. They are very pretty, but unfortunately look much better than they taste. Perhaps the secret is to use a high quality butter? I just used grocery store brand. BTW - your recipe doesn't specify salted or unsalted. I used unsalted.
12/15/2011 11:55:19 AM Report Abusedrbfrtacie, I am making this recipe for the first time and because my granddaughter is allergic to tree nuts, I eliminated the almond extract. My cookies were a mess, so I added an additional 3/4 C of flour to the recipe and they were still falling apart so I added a tsp. of the cherry juice and the dough came together. So I believe it's a liquid thing....try adding slightly more liquid and see what happens.
12/14/2011 03:07:25 PM Report Abuse