Recipes

Preheat oven to 325 degrees

Spread Cherries on paper towels to drain well

The original recipe called for baking squares, however I have substituted white chocolate chips and chop them in my food processor.

Cut Butter into small pieces

Place Sugar into mixing bowl

Using a pastry blender, slowly add the Butter until the mixture begins to resemble fine crumbs.

Stir in drained cherries and 2/3 Cup of Chocolate

Knead mixture until it forms a smooth ball

Shape dough into 3/4 inch balls

Place balls 2 inches apart on an ungreased cookie sheet

Using the bottom of a drinking glass dipped in sugar, flatten each cookie (each cookie will now be about 1 1/2 inches around)

Bake in a preheated oven for 10-12 minutes or until the centers are set.

Cool for 1 minute on the baking sheet

Transfer the cookies to a wire rack to cool completely

In a small saucepan combine the remaining White Chocolate and Liquid Shortening.

Cook over low heat until melted.

Note: I personally place the White Chocolate and the Shortening in a bowl and place in the microwave for 30 seconds. Take out, stir and repeat until the White Chocolate is melted.

Dip half of each cookie into the Chocolate, letting the excess drip off.

If desired, dip or sprinkle the chocolate edge into nonpareils and/or edible glitter.

Place the cookies on waxed paper until the Chocolate is set.

Note: These cookies store at room temperature for about 3 days but freeze well for up to 3 months. I normally bake my in November for Christmas and then take them out the week before Christmas to decorate.