Name: Sour Cherry Shortbread Cookies
Prep time: 1 h
Cook time: 25 min
Total time: 1 h 25 min
Yield: 24-36 cookies, 12-18 serving(s)
Ingredients: 1 cup light brown sugar; 1/2 cup cornstarch; 3 1/2 cups all-purpose flour; 1 teaspoon salt; 1 lb unsalted butter, chilled and cut into 1/4-inch pieces; 3/4 cup coarsely chopped dried cherries (tart); 1 tablespoon vanilla extract; confectioners' sugar

Recipe by swissms

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I received this recipe from a friend. I like to add freshly grated lemon zest.

Ready In:: 1hr 25mins
Serves:
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ingredients

1 cup light brown sugar
¹⁄₂ cup cornstarch
3 ¹⁄₂ cups all-purpose flour
1 teaspoon salt
1 lb unsalted butter, chilled and cut into 1/4-inch pieces
³⁄₄ cup coarsely chopped dried cherries (tart)
1 tablespoon vanilla extract
confectioners' sugar

directions

In large bowl, combine brown sugar, cornstarch, flour and salt; stir well.
Add butter and mix with electric mixer on low speed until the mixture is coarse and crumbly.
Add cherries and vanilla and mix until the cherries are evenly distributed, 20 to 30 seconds.
Scrape half of dough from bowl onto a sheet of parchment paper and roll the dough out ¼ inch thick. Lift parchment paper onto a rimmed baking sheet and cover with plastic wrap. Repeat with remaining piece of dough.
Chill both baking sheets in the refrigerator for at least 1 hour.
Preheat oven to 325°F Remove baking sheets from the refrigerator. Using a sharp knife or cookie cutter, cut the dough into 2-inch rounds (or shape of your choice).
Place cookies on baking sheets. Keep cookies refrigerated until ready to bake.
Bake cookies, one sheet at a time, on center rack of oven for 20 to 25 minutes each.
Cool on the baking sheet for at least 20 minutes, then dust with confectioners’ sugar.

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