Tuesday teatime with Maraschino Cherry Chocolate drizzle shortbread cookies

        It's a windy rainy cold day, but I'm feeling good much better now, thank goodness...  So I decided to make these cookies I have had the recipe for At least a year or more I'd say maybe a lot longer now that I think of it because it's on printed paper from mamas house so at a lot longer...  Well I have to say I'm not liking to much how they look but they taste good for sure...  I had't realized till later that I believe they were indeed for Valentines Day...  O well. Lol...

        I used this old fashioned star cookie cutter and they looked fine until I put the chocolates drizzel on maybe I should have did it back and forth, next time...

        So after I set the table for teatime with once again in different makes of teacups and plates ...

        Some being Johnson Bros.  Old Britian Castles, Homer Laughlin's Georgian,  the teapot is John Maddoxk and sons, which I had never heard of I saw it at the tea shop years ago and just loved it.  I have recently looked on line and haven't seen another one like it.  

        The Old Britian Casltles teacup...  I have been collecting this for a few years now...

 

        One of my most favorite teacups Copeland Spodes's Tower from England...  I truly adore this pattern...  If I had had the money I would had bought the whole stack but at the tea shop most teacups and saucers are $22,23,26 dollars so I bought one at the time and she still had them momths later so I own two now...  

        My lovely Homer Laughlin teacup and saucer Georgian...

        Such lovely little details in all...  

        The sugar bowl from Johnson Bros.  from last year and the lovely creamer...

        Ready for tea I sure am...  I have enough to share with you please sit down and join me...

        Just some regular hot Lipton's decafe with a sugar cube for me...  But I have lemon and honey 

Cream And other teas if you like...

                  

        A recent find a sweet vase from Johnson Bros...

        Love these Red and White hot pads and cookie cutter's...  I have both in Green as well...

One day I will show you my old Green wooden Items...  In Mama's things I found a like new Red handled rolling pin, but I gave it to my oldest daughter, I long fir a old Green one...  I found an old sifter but in perfect condition among all the things...  And it seems like I also did find that old Green handled rolling pin...  I can't quite remember though...  

        This embroidered Rose was done by a blogger friend Kathleen she does amazing workthis is one of the Roses from the little table cloth I purchased from her and she made little napkins to match...

        I just love them...

        They match perfect...  I'm waiting on a Morning Glory one I love love Morning Glories...

Well. Recipe time Ladies...

                    Maraschino Cherry Chocolate Drizzeled Shortbread Cookies

                                (READ ALL INSTRUCTIONS FIRST)

1 cup softened butter (don't use margarine)

2/3 cup granulated sugar

2 teaspoons of almond extract (I used one)

1/8 teaspoon salt

1/4 cup maraschino cherry juice 

2 cups, plus 2-3 Tablespoons Flour as needed (see note*)

Maraschino Cherries from a 10oz. Jar-- chopped very fine with juice squeezed out first.  SO SQUEEZE 

FIRST THEN CHOP...

Small amount of either Milk chocolate or Semi-sweet chocolate chips for drizzling ( about 1/2 cup )

I used Milk chocolate...

Preheat oven to 325 degrees.  In medium mixing bowl, beat the butter and sugar with and eletric mixer

At medium high speed until light and fluffy. ( I used my stand mixer)  beat in almond extract then add salt then add the Maraschino cherry juice. On low speed, gradually beat in the flour beginning with the two cups and adding more four if needed.  The dough needs to be rolled out.  Roll out cookie to about 1/3 inch thickness and cut with. Cookie cutter.  Used a small heart shape one.  (i used the star and made some rounds.  Bake at 325* for 8-9 Minutes.  Let the cookies sit on baking sheet till cooled.  Remove and place on a rack.  When they are cooled melt chocolate and drizzle on cookies.  Let chocolate dry.  Yeild two dozen small cookies. (I melted my chocolate in a microwavable bowl or measuring cup.  Doing twenty seconds at a times stirring each time till melted then put in a plastic bag snipped the edge off.).     Now go and serve them to someone you love.

* NOTE: I live in a very dry desert area; the amount of flour you use will vary... She drizzled with a back and forth motion, lol I should have to...

           HAPPY BAKING LADIES AND GENTS AND HAPPY TEATIME TUESDAY

                                                      WITH LOVE,

                                                        JANICE

                                   BYE FOR NOW, SEE YOU SOON...

My grandson Isaiah ...