I have been a fan of shortbread for as long as I can remember, that buttery taste, melt in your mouth, I just love them.
The great thing about this recipe is that it can be made ahead of time, rolled, wrapped and kept in the fridge for about 10 days and then slice and serve when needed.
I started by chopping my candied cherries into little tiny bits.
I then roll the dough out into a 2 foot piece, then cut that into 3 - 8" pieces - all measurements are approximate :)
Now you can slice and bake or wrap each roll in waxed paper and store in the fridge until ready to use.
Each 8" roll makes about 20 cookies.
I topped mine with a 1/4 of a candied cherry before baking.
Don't overcook them, you want the bottoms to be slighlty golden brown.
Cherry Shortbread Cookies
1 cup unsalted butter- room temperature
½ cup powdered sugar
½ tablespoon vanilla extract
1 1/3 cups all-purpose flour
1/3 cup corn starch
½ teaspoon salt
¾ cup candied cherries-chopped into tiny pieces
Mix flour, cornstarch and salt, set aside.
Cream 1 cup unsalted softened butter with ½ cup powdered sugar, mix in vanilla.
Add flour and salt mixture and mix until it starts forming larger clumps.
Mix in candied cherries.
Form the dough into a 2’ log (should be about 2” thick)
Wrap in waxed paper and chill in the fridge for at least 1-2 hour.
Preheat the oven to 325 F and line baking sheet with parchment paper.
Cut the log into ¼ inch thick slices and place them onto baking sheet with one inch of space between.
Bake the cookies 10– 13 minutes (until they just start to turn lightly golden brown on bottom)
Let them cool for 5 minutes on a baking sheet before transfer them to a rack to cool completely.
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