Cherry Shortbread Cookies
Rated "least likely to screw up" cookie by Rachael Ray. In her Dec 2008 magazine.
- Ready In:
- 1 cup flour
- 2 tablespoons flour
- 1⁄2 cup unsalted butter, sliced and chilled
- 1⁄4 cup sugar (plus more for sprinkling)
- 1⁄4 teaspoon salt
- 1⁄4 cup dried cherries
- Preheat oven to 300 degrees F (150 degrees C). Line a cookie sheet with parchment paper.
- Using a food processor, mix the flour, butter, sugar and salt for 20 seconds.
- Add the cherries and pulse until chopped (about 20 seconds).
- Turn out the mixture onto a work surface and gather into a smooth, compact ball.
- On a lightly floured surface, form the dough into a 7 by 9 inch rectangle, about 1/4 inch thick.
- Cut into 12 rectangles. Prick each cookie 3 times with a fork.
- Using a metal spatula, place the cookies about 1 inch apart on the prepared cookie sheet and refrigerate for 20 minutes.
- Bake until light golden brown (30 minutes).
- Let cool for 10 minutes before transferring to a rack to cool completely and sprinkle with sugar.
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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 2009.1Reply
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