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Sunday, December 15, 2013


This particular recipe has become a favorite Christmas cookie.  It made its debut in my household in 2012 and became an instant hit!  I featured it in a Christmas Cookie blog last December along with another scrumptious cookie.  I shared the Peanut Butter and Chocolate cookie cup recipe last year, but only shared a picture of these delectable edibles.  I just finished making this year's batch today, so before I let too much time slip by, here's the recipe.

  • 1 cup butter, softened
  • 1/2 tsp. almond extract
  • ½ cup sugar
  • 2 cups flour
  • 1/4 cup cornstarch
  • 1/2 cup finely chopped dried cherries (I use kitchen shears to cut them into pieces)
  • 1 oz. bittersweet or semi-sweet chocolate (chopped)
Mix butter, sugar and almond extract thoroughly with an electric mixer.  Gradually blend in flour and cornstarch.  Add cherries and chocolate.  

Form 1" balls and place on an ungreased cookie sheet.  Dip bottom of glass in sugar and press down on each cookie to flatten.

Bake at 300 degrees for 20-30 minutes or until the bottoms begin to brown.  For the drizzle, melt in the microwave 2 oz. chocolate and approximately 1 tsp. shortening in a resealable freezer bag.  Snip off a corner of the bottom of the bag and drizzle chocolate over the cooled cookies. 

Thanks to for sharing this yummy cookie recipe!

You really want to give these a try....and if you hurry, you may still have enough time to whip a batch up for this holiday season.


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