Cherry Chocolate Shortbread Cookies
Mix butter, sugar and almond extract thoroughly using an electric mixer. Gradually blend in flour and corn starch. Add cherries and chocolate. Form into 1-inch balls and place on ungreased baking sheets. Pour sugar on a small plate; dip bottom of drinking glass in sugar and gently press down on each cookie to flatten.
Ingredients
- 1 cup butter, softened (no substitutions)
- 1/2 cup sugar
- 1/2 teaspoon almond extract
- 2 cups all-purpose flour
- 1/4 cup Fleischmann's® Corn Starch
- 1/2 cup finely chopped dried cherries
- 1 ounce bittersweet OR semi-sweet chocolate, finely chopped (about 1/4 cup)
- 1 tablespoon sugar
Drizzle:
- 2 ounces bittersweet chocolate, roughly chopped
- 1 teaspoon shortening
Method
Mix butter, sugar and almond extract thoroughly using an electric mixer. Gradually blend in flour and corn starch. Add cherries and chocolate.
Form into 1-inch balls and place on ungreased baking sheets. Pour sugar on a small plate; dip bottom of drinking glass in sugar and gently press down on each cookie to flatten.
Bake in a preheated 300°F oven for 20 to 30 minutes, or until bottoms begin to brown.
Cool 5 minutes; remove to a wire rack to cool completely.
For Drizzle: Place 2 ounces chocolate and shortening in a small resealable freezer bag. Microwave on HIGH (100%) for about 30 seconds, until chocolate is melted. Snip off corner and drizzle over cookies.
