Cherry Shortbread Hearts

• 1-1/4 cups all-purpose flour
• 3 tablespoons sugar
• 1/2 cup cold butter, cubed
• 1/2 cup maraschino cherries, patted dry and finely chopped
• 1 tablespoon cold water
• 1/4 teaspoon almond extract
• 1 cup (6 ounces) semisweet chocolate chips
• 1 tablespoon shortening

1. In a large bowl, combine flour and sugar; cut in butter until crumbly. Stir in the cherries, water and extract until dough forms a ball.
2. On a lightly floured surface, roll dough to 1/4-in. thickness. Cut with a floured 2-1/2-in. heart-shaped cookie cutter. Place 1 in. apart on ungreased
3. .
4. Bake at 325u0b0 for 20-25 minutes or until edges are lightly browned. Remove to wire racks to cool.
5. In a microwave, melt chocolate chips and shortening; stir until smooth. Dip half of each cookie into chocolate; allow excess to drip off. Place on waxed paper until set.

flour, sugar, cold butter, maraschino cherries, cold water, almond extract, chocolate chips, shortening

Taken from www.tasteofhome.com/recipes/cherry-shortbread-hearts/ (may not work)