Cherry Shortbread Cookies

READY IN: 55mins
Recipe by jenne

Rated "least likely to screw up" cookie by Rachael Ray. In her Dec 2008 magazine.

Top Review by megarachnid

I made these for Valentine's Day and cut them into hearts. I made the first batch with dried cherries only and the second batch with dried cherries and minced candied ginger--yum. I dipped half of the cookie in white chocolate, so it was really decadent. Thank you.

Ingredients Nutrition


  1. Preheat oven to 300 degrees F (150 degrees C). Line a cookie sheet with parchment paper.
  2. Using a food processor, mix the flour, butter, sugar and salt for 20 seconds.
  3. Add the cherries and pulse until chopped (about 20 seconds).
  4. Turn out the mixture onto a work surface and gather into a smooth, compact ball.
  5. On a lightly floured surface, form the dough into a 7 by 9 inch rectangle, about 1/4 inch thick.
  6. Cut into 12 rectangles. Prick each cookie 3 times with a fork.
  7. Using a metal spatula, place the cookies about 1 inch apart on the prepared cookie sheet and refrigerate for 20 minutes.
  8. Bake until light golden brown (30 minutes).
  9. Let cool for 10 minutes before transferring to a rack to cool completely and sprinkle with sugar.

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