25 Days of Christmas Cookies: White Chocolate Cherry Shortbread

I have to be honest with you.  This might be the cardinal sin of having a sweet tooth like I do.  But here it is anyway: I don't like white chocolate.

And it's not something that sends me running in the other direction screaming.  I'll also eat it if it's the only sweet thing available to satisfy.  But it's far from my first choice.

These cookies are some of my very favorites of the year-they have white chocolate pieces in them, and are dipped in white chocolate.  There's a perfect marriage of flavors that makes the white chocolate taste...good.

Try these-you won't regret it.  And they look so festive; who could resist?

[Have I mentioned how much I love Better Homes & Gardens?  I have a stockpile of recipes from them.]

White Chocolate Cherry Shortbread Cookies

2/3  cup  maraschino cherries, drained and finely chopped
2-1/2  cups  all-purpose flour
1/2  cup  sugar
1  cup  cold butter
12  ounces  white chocolate baking squares with cocoa butter, finely chopped
1/2  teaspoon vanilla
2  drops  red food coloring
2 tablespoons of milk
Decorative sprinkles

Preheat oven to 325 degrees.  Spread the cherries on a paper towel to drain.

In a large bowl, combine flour and sugar.  Using a pastry blender, cut the butter until the mixture is fine and crumbly.  Stir in the drained cherries, 2/3 cup of the chopped chocolate.  Stir in vanilla extract, food coloring and milk if needed.

Knead mixture into a smooth ball.  Shape dough into 3/4 inch balls.  Place balls 2 inches apart on an ungreased cookie sheet.  Use the bottom of a glass dipped in sugar to flatten the balls to rounds

Bake in preheated oven for 10-12 minutes.  Allow to sit on cookie sheet for one minute before transferring wire rack.

When cookies have cooled, melt remaining white chocolate in a small saucepan and dip half of each cookie.  Line with sprinkles of other decorations if desired.  Allow to set on wax paper until the chocolate has hardened.