Cherry Shortbread Cookies Food

CHERRY SHORTBREAD COOKIES

Steps:

• Preheat oven to 300 degrees F (150 degrees C).
• Cream butter and confectioners' sugar together. Add the cornstarch and flour and mix well. Stir in the chopped cherries. Drop teaspoonfuls of the dough onto a cookie sheet then press with tines of a floured fork.
• Bake at 300 degrees F (150 degrees C) until lightly golden, about 10 to 15 minutes.

CHOCOLATE CHERRY SHORTBREAD COOKIES

Steps:

• In a medium bowl, whisk together the flour, cocoa powder, pink pepper and salt. Set aside.
• Place the butter and 1/3 cup sugar in a large bowl and beat with an electric mixer until light pale and fluffy, about 2 minutes. Add the egg yolks and beat for an additional minute. In two additions, add the flour mixture, beating on low speed until just combined between additions. Pulse in the dried cherries and chocolate chips.
• Place a piece of plastic wrap on a clean, dry surface. Transfer the cookie dough to the plastic wrap, form into a 2-inch-wide log, and wrap tightly. Refrigerate for at least 1 hour.
• Preheat the oven to 350 degrees F.
• Using a sharp, thin knife, cut the log into 1/3-inch-thick rounds. Set the cookies on an ungreased baking sheet, spaced 1 inch apart, and sprinkle evenly with the remaining 2 teaspoons sugar.
• Bake until just set, 25 minutes. Cool the cookies completely on the baking sheet before removing to a wire rack.

CHERRY SHORTBREAD COOKIES

Steps:

• Preheat oven to 300 degrees F (150 degrees C). Line a cookie sheet with parchment paper.
• Using a food processor, mix the flour, butter, sugar and salt for 20 seconds.
• Add the cherries and pulse until chopped (about 20 seconds).
• Turn out the mixture onto a work surface and gather into a smooth, compact ball.
• On a lightly floured surface, form the dough into a 7 by 9 inch rectangle, about 1/4 inch thick.
• Cut into 12 rectangles. Prick each cookie 3 times with a fork.
• Using a metal spatula, place the cookies about 1 inch apart on the prepared cookie sheet and refrigerate for 20 minutes.
• Bake until light golden brown (30 minutes).
• Let cool for 10 minutes before transferring to a rack to cool completely and sprinkle with sugar.

CHERRY ALMOND SKILLET SHORTBREAD

Steps:

• Preheat the oven to 350 degrees F. Spray a 10-inch cast-iron skillet with nonstick cooking spray, then line the skillet with a parchment circle. Spray the parchment with more cooking spray.
• In a large mixing bowl, stir the granulated sugar into the melted butter. Beat in the eggs one at a time. Sift the flour and salt onto the batter. Add the almond extract, dried cherries and orange zest and stir well.
• Pour the batter into the skillet. Top with the sliced almonds and the turbinado sugar.
• Bake until slightly brown on top, about 35 minutes.
• Cool the shortbread in the skillet. When cool, cut into wedges.

CHERRY SHORTBREAD HEARTS

Steps:

• In a large bowl, combine flour and sugar; cut in butter until crumbly. Stir in the cherries, water and extract until dough forms a ball. , On a lightly floured surface, roll dough to 1/4-in. thickness. Cut with a floured 2-1/2-in. heart-shaped cookie cutter. Place 1 in. apart on ungreased baking sheets. , Bake at 325° for 20-25 minutes or until edges are lightly browned. Remove to wire racks to cool. , In a microwave, melt chocolate chips and shortening; stir until smooth. Dip half of each cookie into chocolate; allow excess to drip off. Place on waxed paper until set.

CHRISTMAS MARASCHINO CHERRY SHORTBREAD COOKIES RECIPE - (4/5)

Steps:

• Mix flour and salt, set aside. Cream 1 cup unsalted softened butter with 1/2 cup powdered sugar, mix in vanilla. Add flour and salt mixture and mix until it starts forming larger clumps. Mix in chocolate chips and maraschino cherries. Form the dough into the log and press it well or it will crumble when you slice the cookies (the log should be about 2 inch thick) Wrap it in the plastic wrap 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 1/4 or 1/3 inch thick slices (if the slices crumbles, press it back together with your hands) and place them onto baking sheet with one inch of space between. Bake the cookies 10- 15 minutes (until they just start to turn lightly golden brown on top) Let them cool for 5 minutes on a baking sheet before transfer them to a rack to cool completely.

CHERRY SHORTBREAD HEARTS

Steps:

• Heat oven to 180C/160C fan/gas 4. Sift the icing sugar, flour and cornflour together into a bowl. Stir in the ground almonds and butter, then rub in the butter until smooth. Stir in the chopped glacé cherries and almond extract, and bring together to form a dough.
• Roll out on a lightly floured surface, then stamp out biscuits using a heartshaped cutter. Keep re-rolling the trimmings until all the dough is used. Carefully transfer the biscuits to baking trays lined with parchment and bake for just 8-10 mins until just pale golden.
• Using an upturned bottle top or similar, press gently into the centre of each biscuit to make a round indent. Spoon in a little jam and return to the oven for 2 mins. Remove and cool on a wire rack, before dusting with icing sugar to serve.

CHERRY AND ALMOND SHORTBREAD

Steps:

• Beat butter and sugar together until pale
• Stir in ground almonds, then glace cherries, chopped.
• Stir in flour until you have a paste.
• Turn onto lightly floured work surface & gently roll until 1cm thick
• Cut into rounds, fingers or shapes. Put on baking sheet and sprinkle with caster sugar.
• Chill for 20-30 mins
• Bake for 15-20 mins on 190° gas mark 5
• Cool on wire rack