This one has lots of chilling time, but it easy to do. End result is very pretty! 1- 6 oz jar maraschino cherries 1/2 cup butter, softened 1/2 cup shortening 1- 3 oz package cream cheese softened 2/3 cup sugar 1/2 tsp salt 1 egg 1/2 tsp almond extract 2 cups all purpose flour Red food colouring Milk Drain cherries reserving juice. Pat cherries dry and finely chop them until you have 1/3 cup. Spread chopped cherries on paper towels and pat dry. Combine butter, shortening and cream cheese in a large bowl, beat together until smooth. Add sugar and salt. Beat until combined. Beat in egg and almond extract until combined and gradually add the flour beating until combined. Divide dough into three portions, leaving one portion plain. Into a second portion knead 1/2 tsp of the reserved cherry juice and enough red food colour to make a light pink dough. Into the third portion of dough, knead in the chopped cherries. Wrap each portion in plastic wrap and chill for 2 hours or until easy to handle. Roll out each portion of dough between sheets of parchment paper into a 6 inch square. Wrap with plastic wrap and freeze for about 30 minutes until firm. Place cherry dough on a piece of parchment, brush with a little bit of milk. Place plain dough square on top and brush with a little bit of milk. Place pink dough square on top of two other squares and press down lightly all over. Trim edges to remove rough parts. Cut dough stack into thirds, cover and freeze for about 20 minutes or until firm. Slice each block into 12 slices. Places slices on a parchment or silicone mat lined (or greased) cookie sheet and bake at 375 F for about 10 minutes or until edges are light brown. Transfer to rack to cool. Makes three dozen cookies. A nice tender cookie that stays slightly soft and freezes well.

Be the first to comment