When I was living in Albany, NY; I made these Cherry Shortbread cookies for the first time in 1984. I doubled the recipe to fit into an 11×17 inch pan. I have made these cookies since 1984, and its 2012 now. Everyone enjoys these cookies that I sometime make them 2 – 3 times a year. They are really good.
Cherry Shortbread Cookies Recipe
Cherry Shortbread Cookies
1 ¼ cup Maraschino cherries
3 1/8 cups flour (3 cups plus 2 Tbsp.)
9 Tbsp. sugar (heaping ½ cup)
1 ½ tea nutmeg
1 ½ cup margarine
4 – 6 drops red food coloring
First chop and drain the cherries on a paper towel.
Put the mixer on low speed and mix the flour, sugar, nutmeg, margarine and the food coloring; mix until mixture resembles fine crumbs. Then stir in the cherries.
Put mixer on a higher speed until dough is smooth. Put the dough into a ungreased cookie sheet; pat it down until it is all level.
Bake on 325F. for 20 – 25 minutes until edges are firm and bottom is lightly browned. Cut while warm into 3 x 1 sticks (place the pan with the handles on the top and bottom); then cut 2 strips downwards (4 inches apart) so there are 3 strips facing you, then turn pan around and cut 1 inch downwards. So there will be 3 x 1 inch sticks. Transfer to wire rack; cool completely. Drizzle with glaze.
Glaze
Powdered sugar
1 Tsp. of each cherry & almond flavoring
(stir until smooth)
(Recipe for the Cherry Shortbread Cookies, I can’t find the book that the recipe was in)
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