Ingredients for No Fail Cherry Shortbread Cookies
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How to Make No Fail Cherry Shortbread Cookies
- Preheat oven to 300°F (150°C) and position rack in the center of the oven.
- Line a baking sheet with parchment paper.
- In a food processor, combine 2 cups all-purpose flour, 1 cup granulated sugar, 1 cup (2 sticks) unsalted butter, and 1/2 teaspoon salt. Process for 20 seconds until the mixture resembles coarse crumbs.
- Add 1 cup dried cherries (or cranberries) and pulse for about 10-20 seconds, until the cherries are finely chopped but not completely pulverized. Avoid over-processing.
- Turn the mixture out onto a lightly floured surface and gently press it together to form a smooth, compact ball. Do not overwork the dough.
- On a lightly floured surface, roll the dough into a 7x9 inch rectangle, about 1/4 inch thick.
- Using a sharp knife or pizza cutter, cut the dough into 12 equal rectangles.
- Prick each cookie 3 times with a fork.
- Carefully transfer the cookies to the prepared baking sheet using a metal spatula. Refrigerate for 20 minutes to chill the dough.
- Bake for 30-35 minutes, or until the edges are lightly golden brown. Watch carefully to prevent burning.
- Let the cookies cool on the baking sheet for 10 minutes before transferring them to a wire rack to cool completely.
- Once completely cool, sprinkle with coarse sugar (optional).
- Enjoy your delicious No-Fail Cherry Shortbread Cookies!
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
16g
Fat
24g
Carbs
4g
