White Chocolate Cherry Shortbread

1/2 cup maraschino cherries, drained and finely chopped

2 1/2 cups all-purpose flour

1/2 cup sugar

1 cup cold butter

12 oz. white chocolate baking squares with cocoa butter, finely chopped

1/2 tsp. almond extract

10 drops red food coloring, optional

2 tsp. shortening

white/red/pink nonpareils and/or edible glitter (optional)

1.  Preheat oven to 325 Degrees F.  Spread cherries on paper towels to drain well.

2.  In a large bowl, combine flour and sugar.  Using a pastry blender, cut in the butter until mixture resembles fine crumbs.  Stir in drained cherries and 4 oz. (2/3 cup) of the chopped chocolate.  Stir in almond extract and, if desired, food coloring.  Knead mixture until it forms a smooth ball.

3.  Shape dough in 3/4-inch balls.  Place balls 2 inches apart on an ungreased cookie sheet.  Using the bottom of a drinking glass dipped in sugar, flatten balls to 1 1/2 inchd rounds.

4.  Bake in preheated oven for 10-12 minutes or until centers are set.  Cool 1 minute on cookie sheet.  Transfer cookies to wire rack and let cool.

5.  In small saucepan, combine remaining 8 oz. white chocolate and shortening.  Cook and stir on low heat until melted.  Dip half of each cookie into chocolate.  Allow excess to drip off.  If desired, roll diped edge in nonpareils and/or edible glitter.  Place cookies on waxed paper until chocolate is set.

6.  To store, layer cokies between waxed paper in an airtight container.  Cover and store at room temperature for up to 3 days or freeze for up to 3 months.

Makes about 60 cookies.