White-chocolate cherry shortbread

Submitted by reader Missy M. 

1/2 C maraschino cherries, drained & finely chopped
2 1/2 C flour
1/2 C sugar
1 C cold butter, cut up
4 oz white chocolate baking squares, finely chopped
1/2 t almond extract
2-6 drops red food coloring (optional)

8 oz white chocolate baking squared OR vanilla almond bark
2 tsp shortening

1. Pre-heat oven to 325 F. Spread chopped cherries on paper towels to drain.
2. In a large bowl combine flour & sugar. Use a pastry blender to cut in the butter until the mixture resembles fine crumbs. Stir in cherries, 4 oz of chopped white chocolate, almond extract & food coloring. Knead mixture until it forms a smooth ball. (don't add water, I swear it will go together!)
3. Shape dough into 3/4 inch balls. Place 2 inches apart on a cookie sheet. Using the bottom of a drinking glass dipped in sugar, flatten balls into 1 1/2 inch rounds.
4. Bake 10-12 min. per batch or until centers are set. Cool 1 min on cookie sheet, transfer to wire rack & cool completely.
5. in a small saucepan add 8 oz chopped white chocolate or vanilla almond bark & shortening. Stir over low heat until melted. Dip half of each cookie into the chocolate, allow excess to drip off or wipe bottom of cookie gently over pan edge. place on waxed paper until chocolate is set.
Makes about 60.
Layer cookies between waxed paper & store in air-tight container.