The Great Cookie Experiment- Dipped Cherry Cookies

The Great Cookie Experiment- Dipped Cherry Cookies

Still craving a good cherry flavor, I copied down yet another cherry cookie recipe.  This one used maraschino cherries in the batter- not my favorite way to have cherries, but not the worst either.  Almond extract was also added to the dough.  Hmm, almond flavor, maraschino cherry flavor, this one might end up tasting more like there were cherries in it.  I had hope.  This was a basic shortbread type of cookie.  No eggs, no baking soda, just flour, sugar, and butter.  Rolled into balls and pressed down with a sugared glass, they were sure to hold their shape well.

These were beautiful cookies!  They baked into nice round discs, but THEN you dipped half of the cookie in white chocolate and sprinkled it with coarse sugar.  I had some coarse sugar on hand because one of my best friends loaned it to me and I hadn’t returned it to her.  She was going to eat some so she wouldn’t mind, right?  The recipe called for white baking chocolate with some shortening added to make a smooth dipping chocolate.  I cheated and used almond bark instead.  I’d like to play with the chocolates to see what tastes best- maybe high quality white dipping chocolate would make these decadent.  The recipe also called for red edible glitter to mix in with the coarse sugar.  I hadn’t stolen any edible glitter from my friends recently, so I skipped that.  The sparkly sugar was pretty enough without it.

Even better, these beautiful cookies tasted fabulous!  Rich buttery shortbread combined with creamy white chocolate, crunchy coarse sugar, and yes, a mild cherry flavor!  We also discovered that the cherry flavor was even stronger the next day as the flavor worked its way through the cookie! The cookies didn’t last two days at my house.  Many were shared with friends, but I had to get mad at the girls for eating so many cookies in one day.  They protested that the cookies were small so they had to eat more.  That might be something to watch out for when you make these cookies.  They are pretty enough that I would absolutely use these for weddings or parties.  In fact, with the little bit of pink from the cherries, they would be perfect for a little girl pink princess type of party- especially if you steal some edible glitter from a friend to go with it.

Dipped Cherry Cookies

2 ½ cups flour

¾ cup sugar, divided

1 cup cold butter, cubed

½ cup finely chopped maraschino cherries, drained

12 squares (1 oz each) white baking chocolate, finely chopped, divided (note:  I substituted white chocolate chips in the batter, and dipped the cookies in almond bark)

½ teaspoon almond extract

2 teaspoons shortening

coarse sugar and red edible glitter

In a large bowl, combine the flour and ½ cup sugar.  Cut in butter until crumbly.  Knead in the cherries, 2/3 cup white chocolate, and extract until dough forms a ball.  Shape into ¾ inch balls.  Place 2 inches part on ungreased baking sheets.  Flatten slightly with a glass dipped in remaining sugar.  Bake at 325 for 10-12 minutes or until the edges are lightly browned.  Remove to wire racks to cool.

In a microwave, melt shortening and remaining white chocolate at 70% power for 1 minute.  Stir.  Microwave at additional 10-20 second intervals, stirring until smooth.  Dip half of each cookie into chocolate.  Allow excess to drip off.  Sprinkle with coarse sugar and edible glitter.  Place on waxed paper until set.  Store in an airtight container.


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