20-22 Maraschino Cherry
1 cup all purpose flour
⅔ cup + 1 tbsp unsalted butter, softened
½ cup powdered sugar
½ cup cornstarch
½ tsp lemon juice
Pinch of salt
2 ounces White Chocolate
few drops oil
Directions:
In a medium sized dish combine flour, powdered sugar, corn starch and salt.
Add softened butter and lemon juice and mix using electric hand mixer for 3-4 minutes, at minimum speed, and for one minute at medium speed.
Knead the dough with your hands and shape it as a ball. Wrap it in a plastic foil and let it chill in the fridge for an hour.
Line baking pan with parchment paper and set aside.
Preheat the oven at 300 F. Take the dough out of the fridge and knead some more to soften. Shape it as a ball and roll to get 0.25 inch thickness.
Cut the dough using heart – shaped cookie cutters (2 – 2.25 inch). Place them in the parchment lined baking pan.
Put Maraschino cherry in the middle of each cookie and press a bit. The spacing between the cookies should be minimum 1.5 inch. Bake for 15 min.
Leave them in a baking pan for a couple of minutes and then put them on a wire rack to cool completely.
Melt chocolate according to the instructions given on the package and add a few drops of oil.
Drizzle with melted chocolate over the cooled cookies.
Prepare the cookies one day earlier, for better melt in your mouth taste.
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