Cherry Cocoa Shortbread Squares Recipes

CHOCOLATE CHERRY SHORTBREAD COOKIES

Steps:

• In a medium bowl, whisk together the flour, cocoa powder, pink pepper and salt. Set aside.
• Place the butter and 1/3 cup sugar in a large bowl and beat with an electric mixer until light pale and fluffy, about 2 minutes. Add the egg yolks and beat for an additional minute. In two additions, add the flour mixture, beating on low speed until just combined between additions. Pulse in the dried cherries and chocolate chips.
• Place a piece of plastic wrap on a clean, dry surface. Transfer the cookie dough to the plastic wrap, form into a 2-inch-wide log, and wrap tightly. Refrigerate for at least 1 hour.
• Preheat the oven to 350 degrees F.
• Using a sharp, thin knife, cut the log into 1/3-inch-thick rounds. Set the cookies on an ungreased baking sheet, spaced 1 inch apart, and sprinkle evenly with the remaining 2 teaspoons sugar.
• Bake until just set, 25 minutes. Cool the cookies completely on the baking sheet before removing to a wire rack.

CHERRY SQUARES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium bowl, stir together 1 1/4 cup flour and 1/3 cup brown sugar. Rub in 1/2 cup butter using your hands or a pastry blender. Press into an ungreased 9 inch square pan.
• Bake for 15 minutes in the preheated oven, or until lightly browned at the edges. Set aside. In a medium bowl, beat eggs until light. Mix together the brown sugar, flour, baking powder, and salt; stir into the eggs. Mix in the coconut, nuts, and cherries; spread the batter evenly over the baked crust.
• Return to the oven, and bake for 25 minutes, or until brown. Set aside to cool. In a small bowl, mix the confectioners' sugar, 2 tablespoons butter, vanilla, and water until smooth. Add more liquid if necessary to make a more spreadable mixture. Spread over cooled bars before cutting into squares.

MARASCHINO CHERRY SHORTBREAD BARS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch square baking pan.
• Cream butter and sugar in a large bowl with an electric mixer. Blend in flour until mixture resembles coarse crumbs. Pat dough evenly into the prepared baking pan.
• Bake in the preheated oven for 20 minutes.
• Meanwhile, combine shredded coconut, condensed milk, red and green maraschino cherries, walnuts, and raisins in a bowl; spread evenly on top of cooked shortbread.
• Bake until golden brown, about 35 minutes more. Let cool completely before slicing into bars.

SUGARY CHOCOLATE-CHERRY SHORTBREAD

Steps:

• Heat oven to 325°F. Line 8-inch square pan with foil, leaving foil overhanging at 2 opposite sides of pan. Grease foil with shortening; sprinkle with 1 tablespoon granulated sugar.
• In large bowl, beat butter with electric mixer on medium speed until creamy; add powdered sugar, beating well. In medium bowl, mix flour and salt; gradually add to butter mixture, beating until well blended. Stir in chocolate chips, cherries and vanilla. Press dough into pan.
• Bake 40 minutes or until golden. Cool in pan 30 minutes or until slightly warm. Use foil to gently lift shortbread out of pan. With sharp knife, cut into 8 rows by 8 rows. Dip shortbread squares in 1/2 cup granulated sugar.

CHERRY SHORTBREAD BARS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a 9x13-inch pan with heavy aluminum foil.
• Mix flour, 1 cup butter, and white sugar together until mixture is crumbly. Press into the bottom of the prepared pan.
• Bake in the preheated oven for 20 minutes.
• Blend brown sugar, eggs, salt, baking powder, and vanilla extract together in a bowl. Drain and chop cherries, reserving the liquid. Stir cherries and walnuts into the egg mixture. Place mixture on top of the baked crust.
• Return to the oven and bake until set, about 25 minutes. Remove from the oven and let cool.
• Combine powdered sugar and 1 1/2 tablespoons butter with enough cherry liquid to spread easily. Frost cooled bars. Cut into squares after icing has set.