White Chocolate Cherry Shortbread

Ingredients: 
 
 1/2 cup drained maraschino cherries 
 2 1/2 cups flour 
 1/2 cup sugar 
 1 cup butter, cold and cut up 
 1/2 tsp almond extract 
 12 oz. white baking chocolate, finely chopped 
 2 drops red food coloring, optional 
 Sugar 
 2 tsp shortening 
 
 Instructions: 
 
 Preheat oven to 325F. Pat cherries dry with paper towels. Finely chop cherries. Pat dry again. 
 In large bowl, stir together flour and 1/2 cup sugar. Using pastry blender or 2 forks, cut in butter until mixture resembles crumbs and starts to cling. Stir in cherries, 2/3 cup white chocolate, the almond extract, and food coloring. Form mixture into a ball and knead until smooth. 
 Shape into 3/4 inch balls. Place in sugar to coat. Place on ungreased cookie sheet and flatten with the bottom of a glass. 
 Bake 10-12 minutes or until centers are set. Cool on cookie sheet 1 minute. Transfer to wire rack. 
 Melt shortening and remaining chocolate. Drizzle on cookies.