The Best Christmas Cookie Ever!

With my cookie exchange party around the corner, I was on the search for the perfect cookie recipe.  I was looking for something that others would be interested in recreating.  Something that didn't have a million ingredients and did have ingredients that could easily be found in the stores.  Of course I did my searching on Pinterest.  And as soon as I saw the title for this cookie (the best Christmas cookie ever)...I knew I found it. I made them the morning of the exchange and they were actually really easy to make.  The cookies did turn out a little smaller than I would have liked, but I wouldn't have had enough if I made them bigger.  They were a hit at the cookie exchange.  Everyone said they looked like santa hats =-).  They even won the most creative cookie award.  These are a must make this holiday season! 

White Chocolate Cherry Shortbread Cookies 

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
  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)

directions

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.