Red 'n' Whites

Ingredients

• 1/2 cup dried cherries, finely chopped
• 2 1/2 cups all-purpose flour
• 1/2 cup sugar
• 1 cup butter, cold
• 12 ounces white chocolate baking squares, finely chopped
• 1/2 teaspoon vanilla extract
• 2 drops red food coloring (optional)
• 2 teaspoons shortening
• white nonpareils (optional)
• red edible glitter (optional)

Directions

1. 1

   Preheat oven to 325 degrees F.

2. 2

   In a large bowl, combine flour and sugar. Cut in the butter until mixture resembles fine crumbs. Stir in chopped cherries and 2/3 cup of the chopped chocolate. Stir in vanilla and, if desired, food coloring. Knead mixture until it forms a smooth ball.

3. 3

   Shape dough into 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-inch rounds.

4. 4

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

5. 5

   In a small saucepan, combine remaining 8 ounces white chocolate and shortening. Cook and stir over low heat until melted.

6. 6

   Dip half of each cookie into chocolate, allowing excess to drip off. If desired, roll dipped edge in nonpareils and/or edible glitter. Place cookies on waxed paper until chocolate is set.