Chocolate-Covered Cherry Shortbread Cookies

Chocolate-covered shortbread cookies with maraschino cherry bits are a wonderful change from the standard shortbread.

• Preparation Time: 30 mins
• Cooking Time: 10 mins
• Total Time: 40 mins
• Calories: 99 Calories

Ingredients

• 2 cups all-purpose flour
• 1 tablespoon milk, or as needed
• 1 tablespoon unsalted butter, or as needed
• 14 (1 ounce) squares semisweet baking chocolate, divided
• 1 cup cold unsalted butter
• 2 tablespoons white sugar, or more as needed
• 0.5 cup white sugar
• 0.5 cup dark cocoa powder
• 0.5 cup drained and finely chopped maraschino cherries
• 0.5 teaspoon imitation almond extract

Recipe Instructions

Step 1

Preheat the oven to 325 degrees F (165 degrees C).

Step 2

Finely chop 6 ounces baking chocolate and set aside.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

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.

Step 7

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.