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.

Chocolate Truffle Cookie Balls

Chocolate Truffle Cookie Balls

Cookies:
1/2 c powdered sugar
1 c butter, softened
1 1/2 t vanilla
2 T milk
1 oz (square) unsweetened chocolate, melted
2 1/4 c all purpose flour
1/4 t salt
1 c (6 oz pkg) semi-sweet chocolate chips

Rolling mixture:
1/4 c powdered sugar
2 T unsweetened cocoa

Lightly grease cookie sheets or use baking parchment.

Cream sugar & butter. Add vanilla, milk & melted chocolate. Blend.
Mix in flour & salt. Add chocolate chips & blend with paddle attachment or
spoon. Shape into 1" balls. Bake 10-12 minutes. Cool completely. Roll cookies in
cocoa/sugar mix.

Yields about 4 dozen.

OLD TIME CORN FRITTERS

OLD TIME CORN FRITTERS

Serves 6.

� 3 eggs, beaten
� 2 cups crushed corn
� 2 tbsp. milk
� 1 tsp. baking powder
� 1 tbsp. melted butter
� 1/2 tsp. salt
� 1/2 tsp. pepper
� 1 1/4 c. flour, approx
� Oil for deep frying

Mix together corn, beaten eggs, milk, melted butter,
baking powder, salt and pepper, adding just enough flour
to hold fritters together. Drop by tablespoons in hot oil
and cook 3-5 minutes.
Drain on paper towels.

Serve fritters warm with maple syrup.