- 1/2 cup maraschino cherries, drained (juice reserved) and finely chopped
- 2 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1 cup salted butter, cold
- 4 ounces white baking chocolate, finely chopped (about 2/3 cup)
- 1/2 teaspoon almond extract
- 6 ounces white candy coating or almond bark (or additional white baking chocolate) for dipping
- Preheat the oven to 325 degrees F. Spread the chopped cherries on paper towels to drain well. (Save all of the cherry juice from the jar for later!) Line cookie sheets with parchment paper or silicone baking mat.
- In a large bowl, combine the flour and sugar. Using a pastry blender or two knives, cut in the cold butter until the mixture resembles fine crumbs. Stir in the chopped cherries and chopped white chocolate. Then stir in the almond extract. Gradually add a tablespoon at a time of the reserved cherry juice and mix with your hands until you are able to form the dough into smooth balls.
- Shape the dough into 1- or 2-inch balls. Place them on cookie sheet, about 2 inches apart. Using the bottom of a drinking glass dipped in sugar, flatten the balls to about 1/4- to 1/2-inch thick. The dough will not spread out much more during baking. I recommend gently tapping in the edges of the flattened cookie, helping to keep the circle shape and reducing the cracks on the edges.
- Bake for 10 to 12 minutes, until the centers are set. Cool for 2 minutes on the baking sheet, then transfer to a cooling rack to cool completely. Dip the cookies in melted white chocolate or white candy coating/almond bark, and roll the edge in sprinkles. Let the chocolate set before stacking or serving. Store covered in the refrigerator for up to 3 days. They freeze well too!