1/2 C maraschino cherries2 1/2 C flour
1/2 C sugar
1 C (2 sticks) cold butter
12 oz white chocolate baking squares or chocolate chips finely chopped
1/2 tsp almond flavoring
2 tsp shortening
Red food coloring, optional
Preheat oven to 325 degrees. Drain cherries and spread on paper towel to drain well.
In a large bowl combine flour and sugar, cut in the butter until the mixture resembles fine crumbs. Stir in drained cherries and 4 oz (2/3 C) of the chopped white chocolate. Stir in the almond flavoring, if desired the food coloring. Knead mixture until it forms a smooth ball.
Shape dough into 3/4 inch balls. Place balls 2 inches apart on an ungreased baking sheet. Flatten the balls into 1 1/2 inch rounds using the bottom of a drinking glass, dipped in sugar.
Bake for 10 - 12 minutes or until the centers are set. Cool for 1 minute and transfer to a wire rack and let cool.
In a small saucepan combine 8 oz white chocolate and the shortening. Cook and stir over low heat until melted. Dip half of each cookie into the chocolate, allowing excess to drip off. Place cookies on waxed paper until chocolate is set.
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