White Chocolate Cherry Cookies

White Chocolate Cherry Cookies
Author/Source: Heather @ Onceamonthmom.com; love and olive oil

Ingredients:
0.66 cup maraschino cherries, drained and chopped
2.5 cups all-purpose flour
0.5 cup sugar
1 cup cold butter, cubed
4 ounces white chocolate, finely chopped (#1)
1 teaspoon almond extract
2 drops red food coloring, optional

Glaze:
8 ounces white chocolate, finely chopped and divided (#2)
2 teaspoons shortening

Directions:
Drain chopped cherries completely. In the bowl of the food processor, combine four and sugar. Add butter cubes and pulse until mixture resembles fine crumbs. Add cherries and white chocolate #1. Pulse to combine. Add almond extract and food coloring, if desired.

Knead mixture until if forms a smooth ball. Divide dough in half and roll each half into a log approximately 1 1/2 inches in diameter by 10 inches long.

Roll up in parchment paper or plastic wrap. Refrigerate for one hour, until firm.

Preheat oven to 325 degrees. Slice chilled dough into 3/8 inch thick slices. Place on parchment paper lined baking sheet. Bake for 10-12 minutes. Cool completely.

In a small saucepan over low heat, combine white chocolate #2 and shortening. Stir until melted. Squeeze melted chocolate over cookies (a squeeze bottle works great) or dip cookies in chocolate. Place cookies on waxed paper until set.

Freezing Directions: Prepare as directed above. After chocolate sets, place cookies in gallon freezer bag. Label and freeze. To serve: Thaw. Servings: 4 dozen cookies