Total Time
Prep 20 mins
Cook 35 mins

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

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.
Most Helpful

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.

megarachnid February 21, 2010

Very good and extremely easy. These are the firm/dense type of shortbread and go great with a cup of tea. They were a cinch to make, the dough was very easy to handle and cut. The cherry bits make them look very festive. I sprinkled the sugar on before baking and it kind of crystalized on top a bit - very nice. Made for PAC Fall 2009.

*Pixie* September 11, 2009

only complaint is the size of the recipe. Very easy to make and very tasty.

mlwiebe December 09, 2008