No-Fail Cherry Shortbread Cookies

Ingredients

• 1 cup flour
• 2 tablespoons flour
• 1/2 cup unsalted butter, sliced and chilled
• 1/4 cup sugar, plus extra for sprinkling
• 1/4 teaspoon salt (omit if using salted butter)
• 1/4 cup dried cherries or dried cranberries

Directions

1. 1

   Preheat oven to 300 degrees and position rack in center of oven.

2. 2

   Line cookie sheet with parchment paper. ( I have lightly sprayed the cookie sheet instead and it works fine).

3. 3

   In processor mix flour, sugar butter and salt for 20 seconds. Add cherries or cranberries and pulse until chopped about 20 seconds more.

4. 4

   Turn out mixture onto work surface and make into a smooth, compact ball.

5. 5

   On a lightly floured surface roll the dough into a 7X9 rectangle about 1/4 inches thick. Cut into 12 rectangles and prick each cookie 3 times with a fork.

6. 6

   Using metal spatula place the cookies on the prepared cookie sheet and refrigerate 20 minutes.

7. 7

   Remove from fridge and bake 30-35 minutes. Let cool for 10 minute before transferring to a wire rack to cool completely. Sprinkle with sugar.

8. 8

   Enjoy!