Freeze For Later Cooking Day Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

1. In the bowl of a food processor, combine flour and sugar.
2. 346628 Upgrade to a paid membership 96625 to unlock all instructions 90750
3. 1449099 Upgrade to a paid membership 88290 to unlock all instructions 88309
4. 562904 Upgrade to a paid membership 72755 to unlock all instructions 60660
5. 5543491 Upgrade to a paid membership 71013 to unlock all instructions 13497
6. 9506248 Upgrade to a paid membership 6473 to unlock all instructions 96699
7. 9271246 Upgrade to a paid membership 69837 to unlock all instructions 68848
8. 9740051 Upgrade to a paid membership 71065 to unlock all instructions 87136
9. 6196690 Upgrade to a paid membership 51682 to unlock all instructions 18401
10. 7088440 Upgrade to a paid membership 8872 to unlock all instructions 52822
11. 7136247 Upgrade to a paid membership 65655 to unlock all instructions 70649
12. 8571655 Upgrade to a paid membership 78948 to unlock all instructions 48428
13. 2587271 Upgrade to a paid membership 12073 to unlock all instructions 70816
14. 1051445 Upgrade to a paid membership 189 to unlock all instructions 16243
15. 2848322 Upgrade to a paid membership 17260 to unlock all instructions 84964

Upgrade to a paid membership to unlock all recipe instructions

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

1. Thaw: Countertop
2. 294116 Upgrade to a paid membership 98040 to unlock all instructions 70189

Upgrade to a paid membership to unlock all recipe instructions

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

1. In the bowl of a food processor, combine flour and sugar.
2. Cut cold butter in and pulse until mixture resembles fine crumbs.
3. Add cherries and white chocolate #1. Pulse to combine.
4. Add almond extract and drops of food coloring. Pulse to combine.
5. Divide mixture into one ball for every 8 cookies you are making. Knead mixture until each ball is smooth.
6. Roll each ball into a log approximately 1 1/2 inches wide.
7. Roll up in parchment paper.
8. Refrigerate for one-two hours or until firm.
9. Slice chilled dough into 3/8 inch thick slices. Place on parchment paper lined baking sheet.
10. Bake at 325 for 10-12 minutes.
11. Allow to cool.
12. In a saucepan over low heat, combine white chocolate #2 and shortening. Stir until melted.
13. Squeeze melted chocolate over cookies (a squeeze bottle works great) or dip cookies in chocolate.
14. Place cookies on waxed paper until set.