Cherry Chocolate Shortbread Cookies

Shortbread with a fruit and chocolate twist.

Quick Facts

Prep Time: 20 minutes
Bake Time: 30 minutes
Yield: 40 cookies

Ingredients

  • 1 cup butter, softened (no substitutions)
  • 1/2 cup sugar
  • 1/2 teaspoon almond extract
  • 2 cups all-purpose flour
  • 1/4 cup Argo┬« Corn Starch
  • 1/2 cup finely chopped dried cherries
  • 1 ounce bittersweet OR semi-sweet chocolate, finely chopped (about 1/4 cup)
  • 1 tablespoon sugar

Drizzle:

  • 2 ounces bittersweet chocolate, roughly chopped
  • 1 teaspoon shortening

Directions

  1. Mix butter, sugar and almond extract thoroughly using an electric mixer. Gradually blend in flour and corn starch. Add cherries and chocolate.
  2. 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.
  3. Bake in a preheated 300°F oven for 20 to 30 minutes, or until bottoms begin to brown.
  4. Cool 5 minutes; remove to a wire rack to cool completely.
  5. For Drizzle: Place 2 ounces chocolate and shortening in a small resealable freezer bag. Microwave on HIGH (100%) for about 30 seconds, until chocolate is melted. Snip off corner and drizzle over cookies.