Ingredients
½ cup butter, softened
¾ cup white sugar
3 eggs
2 tsp almond extract
3 cup all-purpose flour
2 tsp baking powder
½ cup candied cherries, chopped
½ cup mini semi-sweet chocolate chips
½ cup white chocolate, chopped
Preparation
Preheat oven to 350 degrees F. Grease a large cookie sheet.
In a large bowl, cream together the butter and sugar using an electric mixer set on Low until smooth. Beat in the eggs one at a time until well incorporated, then stir in the almond extract.
Combine the flour and baking powder together. Stir into the creamed mixture until well blended. Fold in candied cherries and mini chocolate chips.
Apply flour on both hands and, shape the dough into two 10 inch long loaves. Place rolls 5 inches apart on the prepared cookie sheet and flatten each into 3 inch portions.
Bake for 20 to 25 minutes, or until set and light golden brown. Take the cookie sheet out of the oven and cool for 10 minutes.
With a serrated knife, cut loaves diagonally into ½ inch slices. Arrange slices cut side down on ungreased cookie sheets.
Bake for 8 to 10 minutes, or until bottoms begin to brown. Flip to the other side, and bake an additional 5 minutes, or until brown and crisp. Let cool to room temperature.
Melt white chocolate in the microwave, stirring every 20 to 30 seconds until smooth. Drizzle the melted chocolate on cookies before serving.
Store leftovers in tightly sealed container and keep in the fridge.
