White Chocolate-Dipped Cherry Thins

Try these delicious cherry and walnut cookies dipped in vanilla-flavored candy coating – perfect for dessert.

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Prep Time 1 hr 15 min
Total Time 4 hr 30 min
Servings 72

Ingredients

1: cup sugar

1: cup butter or margarine, softened

1: teaspoon vanilla

1: teaspoon almond extract

1: egg

3: cups Gold Medal® all-purpose flour

1/2: teaspoon baking soda

1/2: teaspoon salt

1: container (8 oz) red candied cherries, finely chopped (about 1 cup)

1/4: cup chopped walnuts

1: package (20 oz) vanilla-flavored candy coating (almond bark)

: Edible glitter, if desired

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Directions

1 In large bowl, beat sugar, butter, vanilla, almond extract and egg with electric mixer on medium speed until well blended. On low speed, beat in flour, baking soda and salt. Stir in cherries and walnuts.
2 Divide dough in half. Shape each half into a roll, about 8 inches long and 2 inches in diameter. Wrap each roll in plastic wrap; refrigerate about 2 hours or until firm.
3 Heat oven to 375°F. Cut rolls into 1/8-inch slices. On ungreased cookie sheets, place slices 2 inches apart. Bake 6 to 8 minutes or until light brown. Cool slightly; remove from cookie sheets to cooling racks. Cool completely, about 15 minutes.
4 Meanwhile, in medium microwavable bowl, microwave candy coating as directed on package until melted and smooth. Dip about 1/3 of each cookie at an angle into coating, allowing excess coating to drip back into bowl. Place on waxed paper; sprinkle with glitter. Let stand about 1 hour or until coating is set.

EXPERT TIPS

Expert Tips

Keep a roll or two of this cookie dough on hand ready to bake. Cookie dough can be covered and refrigerated up to 24 hours before baking. Dough can also be frozen in an airtight container up to 9 months. Thaw just until soft enough to slice.

Candy coating may set up while you are dipping the cookies. Just heat again in the microwave on High in 10-second intervals.

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