White Chocolate Cherry Butter Cookies
Recipe type: Dessert
Cuisine: Cookies
Serves: 4 dozen cookies
  • 2½ cups flour
  • ½ cup sugar
  • 1 cup cold butter, cubed
  • ½ cup finely chopped maraschino cherries, drained
  • 8 oz (2 bars) white baking chocolate, finely chopped, divided
  • ½ tsp almond extract
  1. Preheat oven to 325 degrees.
  2. In a food processor, combine flour, sugar and butter cubes. Pulse until crumbly. (You can also use the old fashioned method of cutting butter in with a pastry cutter or 2 knives, but the food processor is fast and easy).
  3. Pour crumbly mixture into a bowl. Add cherries, half the white chocolate and almond extract and, using your hands, work together until dough starts to form a ball (it will still be a bit crumbly).
  4. Shape into ¾-inch balls and place about an inch apart on ungreased cookie sheets. Carefully flatten each ball slightly.
  5. Bake about 12 minutes until the edges are just barely browned. Let cool on pans for 5 minutes, then carefully transfer to wire racks to finish cooling.
  6. Melt remaining white chocolate in a microwave-safe bowl in the microwave for 30 seconds. Stir, then microwave in 10-second intervals, stirring between each one, until smooth and melted. Transfer to a small ziplock bag.
  7. Line baking sheets with wax or parchment paper and transfer cookies back to baking sheets.
  8. Cut a tiny corner off the ziplock bag to create a piping bag, then drizzle over cookies. Let chocolate set, then store cookies in an airtight container.
Recipe by Flying on Jess Fuel at https://www.jessfuel.com/2016/02/10/white-chocolate-cherry-butter-cookies/