Cherry Chocolate Shortbread Cookies

• 1 cup butter, softened (no substitutions)
• 1/2 cup sugar
• 1/2 tablespoon almond extract
• 2 cups all-purpose flour
• 1/4 cup Argo(R) OR Kingsford's(R) Corn Starch
• 1/2 cup finely chopped dried cherries
• 1 ounce bittersweet OR semi-sweet chocolate, finely chopped (about 1/4 cup)
• 1 tablespoon sugar
• DRIZZLE
• 2 ounces bittersweet chocolate, roughly chopped
• 1 teaspoon shortening

1. MIX butter, sugar and almond extract thoroughly 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 300u0b0F oven for 20 to 30 minutes, or until bottoms begin to brown.
4. COOL 5 minutes; remove to a wire rack to cool completely.
5. PLACE 2 ounces chocolate and shortening in a small resealable plastic bag. Microwave on HIGH for about 30 seconds, until chocolate is melted. Snip off corner and drizzle over cookies.

butter, sugar, almond, flour, starch, dried cherries, chocolate, sugar, drizzle, bittersweet chocolate, shortening

Taken from www.myrecipes.com/recipe/cherry-chocolate-short-bread-cookies (may not work)