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Cherry Chocolate Shortbread Cookies

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“For higher fiber, try using Eagle Mills all-purpose flour with ultragrain. This came from a leaflet. I have not tried this just posting for safe keeping.”
READY IN:
40mins
SERVES:
54
YIELD:
3 1/2 dozen
UNITS:
US

Ingredients Nutrition

Directions

  1. Mix butter, sugar and almond extract throughly using an electric mixer. Gradually blend in flour and corn starch. Add cherries and chocolate.
  2. Form into 1"-inch balls and place on ungreased baking sheets. Pour sugar on a small plate; dip bottom of drinking glass in sugar and gently press down on each cookie to flatten.
  3. Bake in a preheated 300 oven for 20-30 minutes, or until bottoms begin to brown.
  4. Cool 5 minutes; remove to a wire rack to cool completely.
  5. Drizzle by placing 2-ounces chocolate and shortening in a small resealable plastic freezer bag. Microwave on HIGH for about 30 seconds, until chocolate is melted. Snip off the corner and drizzle over cookies.

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