(slightly adapted from Better Homes & Gardens)
Here’s what you will need:
1/2 cup maraschino cherries, drained and finely chopped (reserve the cherry liquid)
2 1/2 cups flour
1/2 cup sugar
1/2 teaspoons kosher salt
1 cup unsalted butter, cold and cubed
12 ounces white chocolate, finely chopped
1/2 teaspoon almond extract
2 drops red (or purple) food coloring
2 teaspoons shortening
White nonpareils and colored sanding sugar
Begin by preheating your oven to 325 degrees F.
In a large bowl, combine flour, sugar, and salt. Using a pastry blender, cut in the butter. Continue cutting until the mixture resembles fine crumbs. Stir in the cherries, 2/3 cups of chopped white chocolate, and almond extract. Add food coloring, if desired. Knead the mixture until it forms a ball. If the mixture is too dry and crumbly, use some of the reserved cherry liquid to help bring it together.
Shape the dough into 3/4-inch balls. Place balls two inches apart on an ungreased cookie sheet. Using the bottom of a drinking glass dipped in sugar, flatten the balls to 1 1/2 inch rounds.
Bake for 10 to 12 minutes or until the centers are set. Allow to cool for about a minute on the cookie sheet, then transfer to a wire rack to cool completely.
In a double boiler, combine the remaining 8 ounces of white chocolate and the shortening. Heat until the chocolate has melted. dip half of each cookie into the chocolate. Then, roll the dipped edge into your nonpareils and / or colored sanding sugar. Allow the cookies to cool on waxed paper until the chocolate is set.