I made this yesterday. They are easy and taste fantastic.
White Chocolate Cherry Shortbread Cookies
½ c. maraschino cherries, finely chopped and drained
2 ½ c. all-purpose flour
½ c. sugar
1 c. cold butter
12 oz. white chocolate baking squares, finely chopped
½ t. almond extract
2 drops red food coloring
2 t. shortening
sprinkles, if desired
Preheat oven to 325 degrees F. Spread cherries on paper towels to drain well.Preheat oven to 350°. Make sure cherries are drained well.
In a large bowl combine flour and sugar. Using a pastry blender, cut in the cold butter until the mixture resembles fine crumbs. Stir in drained cherries and 2/3 cup of the chocolate. Stir in almond extract and food coloring. Knead dough until it forms a smooth ball.
Shape dough into ¾” balls. Place balls 2” apart on ungreased cookie sheet (I never have luck with ungreased so I greased my sheet). Using the bottom of a drinking glass dipped in sugar, flatten balls.
Bake in preheated oven 10-12 minutes. Cool for 1 minute on sheet. Transfer to wire rack to let cool.
In small saucepan combine remaining chocolate and shortening. Stir over low heat until melted. Dip half of each cookie in chocolate. Roll edges in sprinkles if desired. Place cookie on waxed paper until set.