Cut the maraschino cherries up and dry them in paper towels. Set aside.

Preheat the oven to 325F.

Mix the flour and sugar in a food processor. Slowly pulse in some of the butter until it is all crumbled in. Add in the extract and pulse until it starts to stick together. Transfer to a bowl and add in the maraschino cherries and 2/3 cups of the white chocolate.

Use a tablespoon to measure out the batter. Dip a glass into the remaining sugar and slightly flatten the cookies.

Bake for 12 - 15 minutes, the edges should be firm. Cool on a wire rack.

Melt the remaining white chocolate and shortening in the microwave for 45 seconds. Stir until smooth.

Dip the cookie into the white chocolate and place on wax paper. Sprinkle with the coarse sugar to decorate.

Store in an airtight container once the chocolate is set.