Rowdy in First Grade is having a recipe linky party. Here is my post for my favorite (and very pretty) Cherry Shortbread Cookies..
White Chocolate Cherry Shortbread Cookies
½ c. maraschino cherries, drained and finely chopped
2 ½ c flour
½ c sugar
1 c cold butter
12 oz white choc baking squares, finely chopped
½ t almond extract
2 drops red food coloring
2 t shortening
White nonpareils and/or red edible sprinkles
Directions: Preheat oven to 325. Spread cherries on paper towels to
Drain well. In a large bowl, stir together flour and the ½ c sugar. Using
A pastry blender, cut in the butter until mixture resembles fine crumbs.
Stir in drained cherries and 4 oz (2/3 c) of the chopped white choc.
Stir in almond extract and if desired, food coloring. Form mixture into
A ball and knead until smooth. Shape dough into ¾ 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 ½ inch rounds. Bake for
Sheet. Transfer to wire rack to cool. In a plastic bag, melt remaining white
Chocolate and 2 T shortening. Cute small opening and drizzle over
Cookies. Sprinkle with sprinkles and nonpareils. Enjoy!
Makes about 60 small cookies.