Cherry Shortbread Cookies

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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