Ingredients
Equipment
Method
Instructions:
- In a large mixing bowl, combine the all-purpose flour and granulated sugar. Add the cold butter pieces and mix using a pastry cutter or your fingertips until the mixture resembles coarse crumbs.
- Stir in the finely chopped maraschino cherries, white chocolate, almond extract, and red food coloring if desired. Mix until everything is well incorporated.
- Turn the dough out onto a lightly floured surface and gently knead it just until it comes together. Roll the dough into a log shape, approximately 2 inches in diameter. Wrap it in plastic wrap and refrigerate for at least 1 hour, or until firm.
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Once the dough is firm, remove it from the refrigerator. Slice the log into 1/4-inch thick rounds and place them on the prepared baking sheet, leaving space between each cookie.
- Bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden. Be careful not to overbake; they should remain soft in the center.
- Remove from the oven and allow the cookies to cool on the baking sheet for a few minutes before transferring them to a cooling rack to cool completely.
- While the cookies cool, melt the remaining white chocolate (or vanilla candy disks) with shortening in a double boiler or microwave, stirring until smooth. Drizzle over the cooled cookies for a beautiful finishing touch.
Notes
- Store the cookies in an airtight container at room temperature for up to one week.
- For longer storage, freeze the unbaked dough wrapped tightly in plastic wrap.
- When ready to bake from frozen, add a couple of extra minutes to the baking time.