Zutaten für Dipped Cherry Cookies
- 2 1/2 cups all-purpose flour
- 3/4 cup granulated sugar, plus coarse sanding sugar (optional)
- 1 cup chilled butter, cubed
- 1 cup chopped maraschino cherries
- 2/3 cup white chocolate chips, plus 6 ounces white chocolate, chopped
- 1 teaspoon almond extract
- 1/4 cup shortening
- Edible glitter (optional)
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Zubereitung von Dipped Cherry Cookies
- Preheat oven to 325°F (160°C). Line baking sheets with parchment paper.
- In a large bowl, whisk together the 2 1/2 cups flour and 1/2 cup granulated sugar.
- Cut in the 1 cup chilled, cubed butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
- Stir in the 1 cup chopped maraschino cherries, 2/3 cup white chocolate chips, and 1 teaspoon almond extract. Knead gently until a dough ball forms.
- Roll the dough into 3/4-inch balls.
- Place the dough balls 2 inches apart on the prepared baking sheets.
- Gently flatten each ball slightly with a glass dipped in the 1/4 cup granulated sugar.
- Bake for 10-12 minutes, or until the edges are lightly golden brown.
- Remove from the oven and let cool completely on wire racks.
- While cookies cool, prepare the dipping chocolate: In a microwave-safe bowl, combine the 1/4 cup shortening and 6 ounces chopped white chocolate.
- Microwave at 70% power in 30-second intervals, stirring after each interval, until smooth and melted.
- Dip one half of each cooled cookie into the melted chocolate.
- Let the excess chocolate drip off.
- Immediately sprinkle the dipped cookies with coarse sanding sugar and edible glitter (if using).
- Place the cookies on waxed paper to set completely.
- Once set, store in an airtight container at room temperature.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
29g
Fat
19g
Carbs
4g
