RECIPE: Chocolate Cherry Shortbread

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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)
  1. Heat oven to 350°F.
  2. 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.
  3. 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.
  4. 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.
  5. Melt semisweet chocolate (coarsely chopped from bars or semisweet chips) in microwave and stir several times.
  6. 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