Little Flower Cookies

Oh, it's silly, I know, but these pretty rose-colored cookies are so little and sweet that they just reminded me of the Little Flower!  So instead of their real name, Cherry Tea Cakes (from Betty Crocker), I renamed them "Little Flower Cookies."  And they taste heavenly, so it is fitting, isn't it?  So perfect for Christmas!

Here is the recipe:

Little Flower Cookies
Recipe makes 5 dozen if you roll them small enough. Count on less if you tend to roll your cookies bigger.

1 cup powdered sugar
1 cup butter or margarine, softened
2 teaspoons maraschino cherry liquid
1/2 teaspoon almond extract
3 or 4 drops red food color
2 1/4 cups all-purpose flour
1/2 teaspoon salt
1/2 cup drained maraschino cherries, chopped
1/2 cup white chocolate chips

1.  Heat oven to 350 degrees F.  In large bowl, beat powdered sugar, butter, cherry liquid, almond extract, and food color with electric mixer on medium speed until blended.  On low speed, beat in flour and salt.  Stir in cherries.

2.  Shape dough into 1-inch balls. Be careful not to make them too big.  On ungreased cookie sheets, place balls 2 inches apart.  I just bought a Silpat and I love it!

3.  Bake 8 to 10 minutes or until edges are light golden brown.  Remove from cookie sheets to cooling racks.  Cool about 30 minutes.

4. In one-quart resealable freezer plastic bag, place baking chips; seal bag.  Microwave on high 35 to 50 seconds, squeezing chips in bag every 15 seconds, until chips are melted and smooth.  Cut small tip from bottom corner of bag; drizzle melted chips over cookies.

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