Instructions

• Preheat oven to 325°F. Spread the maraschino cherries on paper towels to drain well; reserve 2 tablespoons of the cherry liquid. Finely chop the drained cherries if not already chopped and pat them dry.
• In a large bowl, combine 2 1/2 cups all-purpose flour and 1/2 cup sugar. Add 1 cup cold butter and cut it into the dry ingredients with a pastry blender, two forks, a food processor, or a stand mixer until the mixture resembles fine crumbs.
• Stir in the drained, finely chopped 1/2 cup maraschino cherries and 4 ounces of the finely chopped white chocolate. Add the reserved 2 tablespoons cherry liquid, 2 teaspoons almond extract, and 2 drops red food coloring. The mixture will be dry and crumbly—use your hands to knead it until it comes together into a smooth dough ball.
• Shape the dough into 3/4-inch balls. Place the balls 2 inches apart on an ungreased cookie sheet. Dip the bottom of a drinking glass in sugar and press each ball flat to about 1-1/2 inches in diameter.
• Bake on the middle rack for 10–12 minutes, until the centers are set but not browned. Remove from oven and cool on the cookie sheet for 1 minute, then transfer cookies to a wire rack to cool completely.
• In a small saucepan over low heat, melt the remaining 8 ounces white chocolate with 2 teaspoons shortening, stirring until smooth. (Alternatively, melt in the microwave in 30-second intervals, stirring between intervals.)
• Dip half of each cooled cookie into the melted white chocolate, allowing excess to drip off. If desired, roll the dipped edge in white nonpareils, sprinkles, and/or red edible glitter. Place dipped cookies on waxed paper and let the chocolate set.
• Makes about 48 cookies. To store: layer cookies between sheets of waxed paper in an airtight container. Store at room temperature for up to 3 days or freeze for up to 3 months.