Chocolate Cherry Shortbread
- ½ cup finely chopped Kroger maraschino cherries (drained and patted dry before measuring)
- 2 ½ cups all-purpose flour
- ½ cup granulated sugar
- 1 cup Kroger unsalted butter, cold, cut into chunks
- ½ cup Kroger mini semisweet chocolate chips
- ¾ teaspoon Kroger pure almond extract
- 1/8 to ¼ teaspoon Kroger red food coloring
- 16 to 24 ounces semisweet chocolate (for dunking)
- Heat oven to 350°F.
- Whisk flour and sugar together in large bowl. Blend in the butter using a pastry cutter until mixture looks like fine crumbs. With a fork, stir in drained chopped cherries, mini chips, almond extract and food coloring. Knead in the bowl, gathering up dry pieces to form a ball of dough. The heat in your hands will help it stick together in a ball.
- Using a small cookie scoop (about 1 ¼-inch in diameter), place dough balls about 1 inch apart on ungreased baking sheets. Flatten with the bottom of a glass to about 1 ½ inches in diameter.
- Bake 10 to 12 minutes or until centers are set. Edges will look barely browned. (Cookies will harden as they cool.) Let them on the cookie sheets for about a minute, then remove to wire cooling racks to completely cool.
- Melt semisweet chocolate (coarsely chopped from bars or semisweet chips) in microwave and stir several times.
- Dunk/dip cookies in melted chocolate halfway and place on waxed paper to completely set. Store in tightly covered containers.
Makes about 45 cookies.
Recipe by culinary dietitian & nutritionist Kim Galeaz, RDN CD with inspiration from Better Homes & Gardens