White Chocolate-Dipped Cherry Thins

Step 1: In large bowl, beat sugar, butter, vanilla, almond extract and egg with electric mixer on medium speed until well blended.

Step 2: On low speed, beat in flour, baking soda and salt.

Step 3: Stir in cherries and walnuts.

Step 4: Divide dough in half. Shape each half into a roll, about 8 inches long and 2 inches in diameter.

Step 5: Wrap each roll in plastic wrap; refrigerate about 2 hours or until firm.

Step 6: Heat oven to 375°F. Cut rolls into 1/8-inch slices.

Step 7: On ungreased cookie sheets, place slices 2 inches apart.

Step 8: Bake 6 to 8 minutes or until light brown.

Step 9: Cool slightly; remove from cookie sheets to cooling racks. Cool completely, about 15 minutes.

Step 10: Meanwhile, in medium microwavable bowl, microwave candy coating as directed on package until melted and smooth.

Step 11: Dip about 1/3 of each cookie at an angle into coating, allowing excess coating to drip back into bowl.

Step 12: Place on waxed paper; sprinkle with glitter.

Step 13: Let stand about 1 hour or until coating is set.