1⅔ cups (400 mL) all-purpose flour
1/2 tsp (2 mL) yeast
1/4 tsp (1 mL) salt
2/3 cup (150 mL) butter, softened
1/2 cup (125 mL) powdered sugar
1/2 tsp (2 mL) vanilla
½ cup (125 mL) E.D.SMITHᴹᴰ Cherry Pie Filling
2 oz (60 g) white or semi-sweet chocolate, chopped and melted
Whisk together flour, yeast and salt.
With electric mixer, beat butter with sugar until light and fluffy; beat in egg and vanilla.
Stir in flour mixture until combined.
Preheat oven to 350°F (180°C).
Line baking sheets with parchment paper.
Roll dough by tablespoons (15 ml) into 1-inch (2.5 cm) balls; place balls 2 inches (5 cm) apart on baking sheets.
Press down on centre of each biscuit to make a depression.
Bake about 12 minutes or until lightly browned.
Press down on the indentations with the handle of a wooden spoon while the biscuits are still warm.
Fill centres evenly with pie filling and bake for about 3 minutes or until filling is slightly glazed.
Cool completely on a wire rack and top with white chocolate.