[hoppenrey]

I made these for a cookie exchange I hosted a few years back. Not only are they beautiful to look at but their taste is out of this world.

White-Chocolate Cherry Shortbread Cookies

prep - 40 min
bake - 10 min per batch

Ingredients
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 oz white chocolate, finely chopped (get the best quality you can afford, and don't mistake the "white candy coating" for actual chocolate!)
1/2 tsp almond extract
2 drops red food coloring
2 tsp shortening
White nonpareils and/or red edible glitter

Directions
1. Preheat oven to 325 degrees. 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 the 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 overn for 10 - 12 minutes or until centers are set. Cool for 1 minute on cookie sheet then transfer 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 a cool cookie into the chocolate, allowing excess to drip off. Roll dipped half in the nonpareils and/or edible glitter. Place cookies on waxed paper until chocolate sets. Makes about 60.
6. To store: layer cookies between waxed paper in an airtight container, cover. Store at room temperature.