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1
Seperate one egg, set aside.
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2
In a large mixing bowl, cream butter and 1 cup plus 2 tblspns sugar until light and fluffy.
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3
Beat in 2 eggs and reserved egg yolk.
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4
Beat in extract.
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5
Combine the flour, baking powder and baking soda; gradually add to creamed mixture.
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6
Turn onto floured surface.
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7
Knead in cherries and almonds.
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8
Divide dough in half; shape each portion into a 12 inches X 3 inches rectangle.
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9
Transfer to a greased baking sheet.
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10
Beat reserved egg white; brush over dough.
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11
Sprinkle with remaining sugar.
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12
Bake at 350 for 28-30 minutes.
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13
Cool 10 minutes.
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14
Transfer to cutting board; with a serrated knife, cut each rectangle diagonally into 18 slices.
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15
place cut side down on greased baking sheets.
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16
Bake for 20-25 minutes, turning once.
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17
Remove to wire racks to cool.
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18
In a microwave-safe bowl, melt chocolate chips and 1 tablespoon shortening; stir until smooth.
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19
Drizzle over both sides of cookies.
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20
Place on waxed paper; let stand until set.
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21
Melt white chocolate and remaining shortening; stir until smooth.
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22
Drizzle over both sides of cookies.
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23
Place on waxed paper, let stand until set.
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24
Store in an airtight container.
