Ingredients Jump to Instructions ↓

  1. 1 1/2 cups (3 sticks) butter, softened

  2. 1 cup granulated sugar

  3. 1 large egg

  4. 1/4 teaspoon almond extract

  5. 4 ounces bittersweet chocolate, melted and cooled

  6. 2 1/2 cups all-purpose flour

  7. 2 teaspoons ground cinnamon

  8. 10 ounces maraschino cherries, cut in half

  9. 3 ounces white chocolate

Instructions Jump to Ingredients ↑

  1. In a large bowl, cream butter and sugar together until light and fluffy. Add egg and almond extract; mix well. Add bittersweet chocolate and blend to combine. Add flour and cinnamon; mix until well blended. Form dough into a ball, wrap in plastic and chill for 30 minutes.

  2. Preheat oven to 350ºF (175ºC).

  3. Roll dough into 1-inch balls and place 2 inches apart on a cookie sheet lined with parchment paper. Press thumb in center of each cookie and place half a cherry in each depression.

  4. Bake for 15 to 17 minutes. Cool completely.

  5. Place white chocolate into a microwave-safe bowl and microwave for 30 seconds; stir and continue to microwave in 10-second increments until chocolate is smooth. Drizzle white chocolate across each cookie. chill 5 minutes to set white chocolate.

  6. Store in an airtight container at room temperature for up to one week.


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