1 Review

These are very tasty shortbread cookies! I love the cherries, as did my kids and my friend's kids who were over baking with me. I made these gluten free by substituting a gluten free flour mix in place of the wheat flour and it was really hard to tell the difference, except these are just a tiny bit lighter in weight than the wheat produces. I used a small (melon ball size) cookie scoop for each cookie and a half of a maraschino cherry. They baked at 300° for 20 minutes. (Timing may be different for wheat flour.) Thanks for sharing your grandmother's recipe, Myacooks! I'll be making it again for the holidays. Made & enjoyed for Spring 2011 Pick A Chef. You've been adopted! :)

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**Tinkerbell** March 23, 2011
Real English Shortbread or 123 Shortbread