These festive cookies feature a fabulous flavour combination of chocolate and cherry in buttery shortbread. We’re certain that they will become an instant holiday favourite! Chewy, dried cherries and crunchy almond bits also introduce textural interest alongside the crumbly shortbread and rich chocolate coating. We are already dreaming about the next batch!

Chocolate-Dipped Cherry and Almond Cookies
Makes 15 - 20 cookies

Ingredients:
2 cups all purpose flour + 2 tablespoons
1/2 teaspoon salt1 cup salted butter, softened
1 cup powdered sugar
2 teaspoons almond extract
1/3 cup sliced almonds,1 tablespoon reserved and finely chopped
1/3 cup dried cherries, finely chopped
6 oz semi-sweet chocolate baking chips
1 teaspoon coconut oil
1 tablespoon cherry syrup (from cocktail cherries)

Directions: 

1. In a large bowl, whisk the flour and salt until combined.

2. In the bowl of a stand mixer with the paddle attachment, cream the butter and powdered sugar until light and fluffy, about 3-5 minutes. Mix in the almond extract for another minute to fully incorporate. 

3. Use a spatula to scrape down the sides of the bowl. Reduce the speed to low and slowly add in the flour mixture to the butter until just incorporated. Do not over-mix! It should be a crumb consistency, yet easy stick together when pressed. 

4. Finely chop the almonds and dried cherries - and fold them into the dough - until evenly combined. 

5. Gather the dough and divide it in half. Place each half on a piece of plastic wrap and press firmly to form 2 logs. Wrap each log with the plastic wrap and refrigerate for 2 hours, (or up to overnight), until firm. 

6. Once the dough is chilled, preheat the oven to 350°F. Prepare two cookie sheets with parchment paper or non-stick baking mats. 

7. Cut the dough into 1/4" thick slices and place the slices onto the prepared baking sheets and freeze for 15 minutes.

8. Remove from the freezer, bake for 10-12 minutes until the edges are just beginning to brown. Remove the cookies from the oven and cool completely on a wire rack.

9. In a microwave-safe bowl, melt the chocolate and coconut oil in the microwave, heating in 10 second increments stirring intermittently so that the chocolate doesn't burn. Once melted, stir in the cherry syrup and dip each cookie halfway into the chocolate to coat one half. Place each half-coated cookie on a baking sheet lined with wax paper. Sprinkle with additional chopped almonds. Place the baking sheet in the refrigerator for about 30 minutes to allow the chocolate to set. 

10. Store the dipped cookies in the refrigerator to keep the chocolate from melting. Remove 10-20 minutes before serving.