Recipe makes about 4 dozen cookies.

Ingredients:

• 1 cup (2 sticks) Butter (room temp) + 6 tbsp Butter
• 1/2 cup Powdered (Confectionary) Sugar
• 1/4 cup Maraschino Cherry Syrup
• 1 tsp Salt
• 2 1/2 cups Flour
• 1 cup diced Maraschino Cherries
• 12 oz Simi-Sweet Chocolate

Directions:

1. Cream together, in a large bowl, 1 cup butter and 1/2 cup powdered sugar.
2. Add the 1/4 cup cherry syrup reserved from the maraschino cherry jar.
3. Beat in the salt and gradually add in the flour.
4. Stir in the diced cherries.
5. The dough will be very soft and sticky – it will need some time in the refrigerator.  Place half of the dough on a long piece of wax.  Spread and form the dough into a flat log.  Repeat this with the second half of dough on another piece of wax paper.
6. Place the dough logs in the refrigerator for several hours or even overnight.
7. Preheat the oven to 325 degrees.
8. Use a sharp knife to slice the dough log into individual cookies about 1/4″ thick.  You might have to dust your knife in flour between uses if the dough is sticking.
9. Place the cookies on parchment lined or greased cookie sheets.  Give the cookies a little space, they will grow slightly.
10. Bake the cookies for about 20 minutes.
11. These cookies can be a little brittle so be careful as they cool and you transfer them off of the cookies sheets.
12. Place the chocolate and 6 tbsp of butter in a double boiler to melt together.
13. Once the chocolate has melted, grab a butter knife and gently spread a layer of chocolate along the backside of the shortbread cookies.
14. Lay the chocolate coated cookie, chocolate-side up to dry.
15. Enjoy!