Ingredients
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Cookies
1 cup butter, softened (no substitutions)
1/2 cup sugar
1/2 teaspoon almond extract
2 cups all purpose flour
1/4 cup argo cornstarch or 1/4 cup kingsfords cornstarch
1/2 cup finely chopped sunsweet cherries
1 ounce bittersweet chocolate (1/4 cup) or 1 ounce semisweet chocolate, finely chopped (1/4 cup)
1 tablespoon sugar
Drizzle
2 ounces bittersweet chocolate, roughly chopped
1 teaspoon shortening
Preparation
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Mix butter, sugar and almond extract throughly 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 oven for 20-30 minutes, or until bottoms begin to brown.
Cool 5 minutes; remove to a wire rack to cool completely.
Drizzle by placing 2-ounces chocolate and shortening in a small resealable plastic freezer bag. Microwave on HIGH for about 30 seconds, until chocolate is melted. Snip off the corner and drizzle over cookies.
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