Description
A wonderful change from the standard shortbread! Chocolate shortbread cookies with cherry bits and flavoring, dipped in chocolate. Store covered, in the refrigerator, or freeze for later.
Ingredients
- 14 (1 ounce) squares semisweet baking chocolate, divided
- 2 cups all-purpose flour
- 1 cup cold unsalted butter
- ½ cup white sugar
- ½ cup dark cocoa powder
- ½ cup drained and finely chopped maraschino cherries
- ½ teaspoon imitation almond extract
- 2 tablespoons white sugar, or more as needed
- 1 tablespoon unsalted butter, or as needed
- 1 tablespoon milk, or as needed
Instructions
- Preheat the oven to 325 degrees F (165 degrees C).
- Finely chop 6 ounces baking chocolate and set aside.
- Combine flour
- cold butter
- 1/2 cup sugar
- and cocoa powder in a large bowl; beat until mixture resembles small crumbs. Stir in chopped chocolate
- maraschino cherries
- and almond extract until well combined.
- Pour 2 tablespoons sugar into a shallow bowl. Form cookie dough into 1-inch balls and roll in the sugar until coated. Arrange cookies 1 inch apart on a cookie sheet. Use the bottom of a cup to flatten cookies to 1 1/2-inch rounds.
- Bake in the preheated oven until edges are firm
- about 10 minutes. Let cool on the cookie sheet for 2 minutes. Carefully transfer cookies to waxed paper; let cool completely
- at least 1 hour.
- Heat remaining chocolate in a small pot
- stirring occasionally
- until melted. Add 1 tablespoon butter and milk; stir until mixture is melted and runs off a spoon with ease. Add another tablespoon of butter and milk if needed.
- Dip each cookie at least halfway into the melted chocolate mixture. Lay the dipped cookies back on the waxed paper. Let cool and harden for several hours.
Prep Time: 30 mins
Cook Time: 10 mins
Total Time: 1 hr 45 mins
Servings: 54