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Cherry Almond Shortbread Cookies

Cherry Almond Shortbread Cookies
Posted: 12/02/2013 4:36:27 PM
In the list of ingredients, you show 8 oz of almond bark, nothing about it being divided. In the cookie dough portion of the instructions, you indicate that I should chop the almond bark into small chunks, then add the almond bark pieces to the crumbly butter/flour mixture, along with the chopped maraschino cherries. Again, nothing about a portion of the 8 oz being used so I assume you mean to use the entire 8 oz. Then later in the instructions, you mention melting almond bark and shortening. If I've used all the almond bark chunks in the dough, how much am I to use in the drizzle. And how much shortening; it's not listed at all. Also, there doesn't seem to be enough wet ingredients to hold the dough together. Needs an egg, maybe? This sounds like a great cookie, but the recipe needs to be reviewed for accuracy, please. Thanks.
Posts: 239
Re:Cherry Almond Shortbread Cookies
Posted: 12/03/2013 07:33:54 AM
Melanie, I want to apologize for the incomplete instructions on this cookie recipe. The 8 oz. of almond bark is to be divided in half, 4 oz. to be chopped and added to the cookie dough and 4 oz. to be melted with the shortening to be drizzled over the cookies after they are baked. 1 teaspoon of shortening is melted with the almond bark for drizzling. There are not any eggs called for in this recipe. The butter that gets worked into the dry ingredients is enough to hold the dough together. I have edited the recipe so when you go to the recipe now you may have to refresh your page so that you are sure to see the corrected recipe. Again, I am sorry for the incomplete recipe. I hope you will give it a try. The cookies are great and they are nice colorful addition to your Christmas treats.

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