No-Fail Cherry Shortbread Cookies Recipe #361565
Easy shortbread cookies
by tmwood1012
1 hour | 30 min prep
SERVES 12 , 12 cookies
- 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
- Preheat oven to 300 degrees and position rack in center of oven.
- Line cookie sheet with parchment paper. ( I have lightly sprayed the cookie sheet instead and it works fine).
- In processor mix flour, sugar butter and salt for 20 seconds. Add cherries or cranberries and pulse until chopped about 20 seconds more.
- Turn out mixture onto work surface and make into a smooth, compact ball.
- 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.
- Using metal spatula place the cookies on the prepared cookie sheet and refrigerate 20 minutes.
- 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.
- Enjoy!
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5 stars