White Chocolate Cherry Cookies

These festive cookies have great flavor from maraschino cherries, almond flavoring and white chocolate. They make a great addition to any holiday cookie platter.
24 Servings Recipe By Pin Print
White Chocolate Cherry Cookies

Ingredients

  • 2 ½ cups Flour, All-Purpose
  • ½ cups Sugar
  • 1 cup Butter
  • ⅔ cups drain and chop Maraschino Cherries
  • 4 ounces White Chocolate Chips #1
  • 1 teaspoon Almond Extract
  • 2 individual Food Coloring, Red
  • 8 ounces White Chocolate Chips #2
  • 2 teaspoons Lard/Shortening

Freezer Containers

Supplies

  • Parchment Papers
  • Baking Sheets
  • Labels
  • Wax Papers

Nutritional Information

  • Not available.

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.

Freeze For Later Cooking 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. 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.
  15. Divide into indicated number of freezer bags, label and freeze.

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. Enjoy!

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