SOUR CHERRY SHORTBREAD COOKIES
Make and share this Sour Cherry Shortbread Cookies recipe from Food.com.
Provided by swissms
Categories Dessert
Time 1h25m
Yield 24-36 cookies, 12-18 serving(s)
Number Of Ingredients 8
Steps:
- 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.
Nutrition Facts : Calories 496.5, Fat 31.1, SaturatedFat 19.5, Cholesterol 81.3, Sodium 206.4, Carbohydrate 50.7, Fiber 1, Sugar 17.9, Protein 4.1
CHERRY SHORTBREAD COOKIES
Make and share this Cherry Shortbread Cookies recipe from Food.com.
Provided by januarybride
Categories Dessert
Time 55m
Yield 1 dozen, 6 serving(s)
Number Of Ingredients 6
Steps:
- 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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