Ingredients
1/4 cup butter, softened1/4 cup shortening1/4 cup packed brown sugar1/4 teaspoon salt1 large egg, separated, room temperature1/2 teaspoon vanilla extract1 cup all-purpose flour1 cup finely chopped salted roasted almondsFILLING:1/3 cup confectioners’ sugar1 tablespoon maraschino cherry juice2 teaspoons butter, softened1 teaspoon 2% milkTOPPINGS:24 maraschino cherries4 ounces milk chocolate candy coating, melted
Preparation
Preheat oven to 350°. In a large bowl, cream butter, shortening, brown sugar and salt until light and fluffy, 5-7 minutes. Beat in egg yolk and vanilla. Gradually beat flour into creamed mixture. Refrigerate, covered, until easy to handle, 30 minutes.
Preheat oven to 350°. Shape dough into 1-1/4-in. balls. In a shallow bowl, whisk egg white until foamy. Place almonds in a separate shallow bowl. Dip balls in egg white; roll in almonds.
Place balls 2 in. apart on ungreased baking sheets. Press a deep indentation in center of each with your thumb. Bake until edges are light brown, 10-12 minutes. Remove from pans to wire racks.
In a small bowl, beat confectioners’ sugar, cherry juice, butter and milk until smooth. Fill each cookie with 1/4 tsp. filling. Top with 1 cherry and drizzle with candy coating. Let stand until set.
