White Chocolate Dipped Cherry Shortbread

White Chocolate Dipped Cherry Shortbread

2 1/2 c flour
1/2 c sugar
pinch of salt
1 c cold butter, cubed
10 oz chopped white chocolate, divided
1/2 tsp almond or vanilla extract
3 drops red food coloring
1/2 c maraschino cherris, drained, dried on paper towels, and finely chopped

Preheat oven to 325.

In a large bowl, combine flour, sugar, and salt. Using a pastry blender, cut in
the cubed butter until mixture resembles fine crumbs. Stir in maraschino
cherries and 4 oz of the white chocolate (appx 2/3 c). Stir in extract and red
food coloring. Knead mixture with hands until it forms a smooth ball. Shape
dough into 3/4 in balls. Place balls 1 inch apart on an ungreased cookie sheet.
Using the bottom of a drinking glass dipped in powdered sugar, flatten balls
into 1 1/2 inch rounds. Bake for 10-12 minutes until centers of cookies are set.
Cool on cookie sheet 1 minute and then transfer to cooling racks to cool
completely.

In a microwaveable, heat-proof bowl, melt white chocolate on HIGH power for 1
minute, stirring after each 20 seconds until smooth and completely melted.
Depending on your microwave, check the melting process carefully as the
chocolate can scorch easily. Dip half of each cookie into chocolate and allow
excess to drip off. Place on wax paper until chocolate is set.

To store: Layer cookies between waxed paper in airtight container and cover.
Store at room temperature up to 3 days or freeze up to 3 months.