A delightful twist on classic shortbread cookies, featuring maraschino cherries and white chocolate for a festive treat.
Preheat your oven to 325°F (165°C).
Preheating ensures even baking from the start.
Spread the maraschino cherries on paper towels to drain thoroughly.
Draining the cherries prevents excess moisture in the dough.
In a large mixing bowl, combine the flour and sugar.
Mixing the dry ingredients first ensures even distribution.
Using a pastry blender, cut the butter into the flour mixture until it resembles fine crumbs.
Cold butter works best for this step to achieve the right texture.
Stir in the drained cherries, 2/3 cup of chopped white chocolate, almond extract, and food coloring if desired.
Adding food coloring gives the cookies a festive appearance.
Knead the mixture until it forms a smooth dough.
If the dough is too dry, add a teaspoon of water at a time.
Shape the dough into 3/4-inch balls and place them 2 inches apart on an ungreased cookie sheet.
Uniform sizing ensures even baking.
Flatten each ball to 1-1/2-inch rounds using the bottom of a glass dipped in sugar.
Dipping the glass in sugar prevents sticking.
Bake in the preheated oven for 10-12 minutes or until the centers are set.
Avoid overbaking to keep the cookies tender.
Cool the cookies on the sheet for 1 minute, then transfer to a wire rack to cool completely.
Cooling on a rack prevents sogginess.
In a small saucepan, melt the remaining white chocolate with the shortening over low heat.
Stir constantly to avoid burning the chocolate.
Dip half of each cookie into the melted chocolate and let the excess drip off.
Use a fork or tongs for easier dipping.
If desired, roll the dipped edge in nonpareils or sprinkles.
This adds a decorative touch to the cookies.
Place the cookies on waxed paper until the chocolate sets.
Allow ample time for the chocolate to harden before storing.
Serve the cookies on a festive platter and enjoy!
Pair with a warm beverage for a cozy treat.