White Chocolate-Cherry Biscotti Sweethearts

• 2 cups flour
• 1-1/2 tsp. CALUMET Baking Powder
• 1/2 cup butter or margarine, softened
• 1/2 cup sugar
• 2 eggs
• 1 tsp. vanilla
• 1/2 cup dried cherries
• 1/2 cup chopped PLANTERS Pecans
• 3 pkg. (4 oz. each) BAKER'S White Chocolate, chopped, divided

1. Heat oven to 325F.
2. Mix flour and baking powder.
3. Beat butter and sugar in large bowl with mixer until light and fluffy.
4. Blend in eggs and vanilla.
5. Gradually add flour mixture, beating after each addition until well blended.
6. Stir in cherries, nuts and 1-1/2 cups chocolate.
7. Roll out dough to 1/4-inch thickness on floured surface.
8. Cut into heart shapes with 3-inch cookie cutter, rerolling dough scraps.
9. Place cutouts, 2 inches apart, on baking sheets sprayed with cooking spray.
10. Bake 10 to 12 min.
11. or until lightly browned; turn.
12. Bake 10 to 12 min.
13. or until slightly dry and golden brown.
14. Remove to wire racks; cool completely.
15. Melt remaining chocolate as directed on package; drizzle over cookies.
16. Let stand until chocolate is firm.

flour, baking powder, butter, sugar, eggs, vanilla, dried cherries, pecans, s white chocolate

Taken from www.kraftrecipes.com/recipes/white-chocolate-cherry-biscotti-sweethearts-63121.aspx (may not work)