White Chocolate Cherry Shortbread Cookies by Marilynn K.

1/2 cup maraschino cherries, drained and finely chopped (juice reserved)
2 1/2 cups all-purpose flour
1/2 cup granulated sugar
1 cup (2 sticks) cold butter
4 ounces white baking chocolate, finely chopped (about 2/3 cup)
1/2 teaspoon almond extract
White candy coating or additional white baking chocolate for dipping

Preheat the oven to 325 degrees F. Spread the chopped cherries on paper towels to drain well. Don’t forget to reserve the juice!

In a large bowl, combine the flour and sugar. Using a pastry blender or two knives, cut in the butter until the mixture resembles fine crumbs. Stir in the drained cherries and chopped white chocolate. Stir in the almond extract and enough reserved juice to form a smooth ball. Gradually add a tablespoon of the juice at a time and mix with your hands until the dough comes together.

Shape the dough into 1- or 2-inch balls. Place the balls about 2 inches apart on cookie sheet lined with parchment paper or a silpat liner. Using the bottom of a drinking glass dipped in sugar, flatten the balls to about 1/4 to 1/2-inch thick.

Bake for 10 to 12 minutes until the centers are set. Cool for a minute or two on the baking sheet and then transfer to a wire rack to cool completely. Melt additional white baking chocolate in a plastic bag in the fridge.  Squish until smooth, then cut corner off bag and drizzle over tops of cookies.  Enjoy!

Julia's Double Rich Chocolate Cookies by Lynne B.

 2 ½ Cups of flour (I add 2 extra Tbsp for living in Utah helps them to not be flat!)

¼ tsp baking soda
¼ tsp salt
½ cup unsweetened cocoa powder
1 cup dark brown sugar, packed
¾ cup white sugar
1 cup salted butter, softened
3 large eggs
1 tsp pure vanilla (vanilla extract is fine)
2 cups semi sweet chocolate chips (I also like to add white chocolate chips as it makes it pretty! Totally optional)

Preheat oven to 300* (yes they cook longer on a lower heat)

In a medium bowl combine flour, soda, salt and cocoa powder. Mix well with a wire whisk and set aside.
In a large bowl blend sugars at medium speed, Add butter and beat to form a grainy paste, scrape downs sides of bowl, (no really it actually says that in the recipe.... duh right?) then add eggs and Vanilla. Beat at medium speed until light and fluffy.

Add flour mixture and chocolate chips and blend at low speed just until combined. DO NOT OVERMIX! 

Drop dough by rounded tablespoons onto un greased cookie sheet 1 ½ inches apart bake for 21 mins 

Vanilla Maple Cookies

1 C shortening
½ C butter, softened
2 C packed brown sugar
2 eggs
1 tsp. vanilla
1 tsp maple flavoring
3 C flour (or more)
½ tsp. salt
2 tsp. baking soda
2 C white chocolate chips

Frosting (Optional):

¼ C butter, softened
4 C powdered sugar
¾ - 1 tsp maple flavoring
4-6 T milk

Cream shortening, butter, and brown sugar until light and fluffy.  Add eggs, one at a time, beating well after each egg.  Beat in vanilla and maple flavoring.  Combine the flour, salt, and soda; gradually add to creamed mixture.  Stir in white chocolate chips.

Bake on ungreased cookie sheet at 350 for 8 to 10 minutes or until golden brown.  Cool for 2 minutes before moving to a cooling rack.

Frosting: Cream butter and powdered sugar until light and fluffy.  Beat in maple flavoring and enough milk to get a good consistency.  Frost cooled cookies.