I didn't have a cookie recipe for you in January, so I wanted an extra special cookie to Fill The Cookie Jar for February, and for Valentine's Day. The kitchen is becoming operational again, but things are still challenging, so I asked Truckin' Man for his help in picking a cookie. I narrowed it down to two, and he picked one, and I ended up making the other one!! Needless to say, he was more than disappointed. BUT, after giving this cookie a sample, and another, he did admit that they were quite a success. And no worries, I will bake up the his choice of cookies by Valentine's Day!
These little cookies are so perfect. Buttery, bits of cherry, and just the right amount of white chocolate. If you don't care for white chocolate, I think these would be amazing with some dark chocolate.
If you are interested in joining Fill The Cookie Jar group on facebook, fill out the form that can be found at Fill The Cookie Jar. Each month we bake a different theme for the cookie.
We bake, we share and we enjoy our cookies!
White Chocolate Dipped Cherry Cookies (Slightly adapted from: Taste of Home)
2 1/2 cups all-purpose flour
3/4 cup granulated sugar, divided
1 cup butter, cold
1/2 cup maraschino cherries, drained
12 oz white chocolate chips, divided
1/2 tsp almond extract
7-8 drops red food coloring
2 tsp shortening
Sprinkles, decorating sugar, other pretty cookie decor
Preheat oven to 325 degrees. In large bowl combine flour and 1/2 cup sugar. Cut in butter until mixture is crumbly. Chop maraschino cherries until they are in very small pieces. Press cherries gently with paper towel, then add to cookie mixture. Add 1/2 cup white chocolate chips to food processor or food chopper, process until in small pieces; add to cookie mixture. Add almond extract and food coloring. Stir gently until all ingredients evenly distributed. Now, knead with your hands until the dough comes together (use gloves if you are worried about the food coloring).
Roll dough into 3/4" to 1" balls. Place on ungreased cookie sheet several inches apart. Dip the bottom of a glass into a bit of water, then dip glass into remaining sugar. Press glass onto each cookie to flatten. Dip glass in sugar, repeat. Bake cookies at 325 for 11 to 13 minutes. Cookie is done when edges are just turning golden. Cool on baking sheet for 3 minutes, then transfer to cooling rack.
Once cookies are cooled, melt remaining white chocolate and shortening in microwave, following directions on chocolate. Dip each cookie in white chocolate, and place on wax paper. Sprinkle with your favorite cookie decorations. Let set for several hours until dry.
Store in airtight container.
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