Secret ingredients make these beautiful pink cookies.
In a large bowl, combine the flour and 1/2 cup sugar; cut in the butter until the mixture is crumbly. Knead in cherries, 2/3 cup white chocolate and the almond extract until dough forms a ball. The dough will be pretty crumbly, and requires slight man-handling.
Shape into 3/4-inch balls. Place 2-inches apart on ungreased baking sheets. Flatten slightly with a glass that has been dipped in remaining sugar. Bake at 325F for 10-12 minutes. Remove to wire racks to cool.
In a microwave, melt shortening and remaining white chocolate at 70% power for 1 minutes; stir. Microwave in additional 10- to 20-second intervals, stirring until smooth.
Dip half of each cookie into chocolate; allow excess to drip off. Sprinkle with coarse sugar and/or edible glitter. Place on waxed paper until set.
Share with friends/self and ENJOY!!!
You must be logged in to post a review.
I just made these. They were super easy, but I couldn’t get the white chocolate dip to work. They taste just fine without it, too… believe it or not. I can only imagine how awesome they are with it, though. Thanks for the recipe! They will soon be sent off to Marines serving somewhere in the ocean with the NAVY.
by Julia Pinney @ Julia's Cuisine in
Desserts
Prep: Cook:
Serves: 36 Level: Easy
by Beth Pierce in
Desserts
Prep: Cook:
Serves: 24 Level: Easy
by Kendall Smith in
Desserts
Prep: Cook:
Serves: 18 Level: Easy
Prep: Cook:
Serves: 20 Level: Easy
Prep: Cook:
Serves: 16 Level: Easy
No Comments
Leave a Comment!
You must be logged in to post a comment.