Cherry Cocoa Shortbread Squares Recipes

Steps:

• In a large bowl, cream 1/2 cup butter and sugar. Beat in flour and cocoa (mixture will be crumbly). Spread into a greased 9-in. square baking pan. Bake at 350° for 15 minutes or until surface is set. Cool on a wire rack for 15 minutes. , Meanwhile, in a large bowl, combine confectioners' sugar and remaining butter; beat in milk and vanilla until smooth. Spread over crust. Pat cherries dry with a paper towel; arrange over frosting and press down gently. , In a microwave-safe bowl, melt the chocolate and butter; stir until smooth. Drizzle over cherries. Refrigerate until glaze has hardened. Cut into squares.

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.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a 9x13-inch pan with heavy aluminum foil.
• Mix flour, 1 cup butter, and white sugar together until mixture is crumbly. Press into the bottom of the prepared pan.
• Bake in the preheated oven for 20 minutes.
• Blend brown sugar, eggs, salt, baking powder, and vanilla extract together in a bowl. Drain and chop cherries, reserving the liquid. Stir cherries and walnuts into the egg mixture. Place mixture on top of the baked crust.
• Return to the oven and bake until set, about 25 minutes. Remove from the oven and let cool.
• Combine powdered sugar and 1 1/2 tablespoons butter with enough cherry liquid to spread easily. Frost cooled bars. Cut into squares after icing has set.

Steps:

• Preheat oven to 325 degrees F. Spread cherries on paper towels to drain well.
• In a large bowl, combine flour and sugar. Using a pastry blender, cut in the butter until mixture resembles fine crumbs. Stir in drained cherries and 4 ounces (2/3 cup) of the chopped chocolate. Stir in almond extract and, if desired, food coloring. Knead mixture until it forms a smooth ball.
• Shape dough into 3/4-inch balls. Place balls 2 inches apart on an ungreased cookie sheet. Using the bottom of a drinking glass dipped in sugar, flatten balls to 1-1/2-inch rounds.
• Bake in preheated oven for 10 to 12 minutes or until centers are set. Cool for 1 minute on cookie sheet. Transfer cookies to a wire rack and let cool.
• In a small saucepan, combine remaining 8 ounces white chocolate and the shortening. Cook and stir over low heat until melted. Dip half of each cookie into chocolate, allowing excess to drip off. If desired, roll dipped edge in nonpareils and/or edible glitter. Place cookies on waxed paper until chocolate is set. Makes about 60.
• To Store: Layer cookies between waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.

Steps:

• Preheat the oven to 325 degrees F (165 degrees C).
• Finely chop 6 ounces baking chocolate and set aside.
• Combine flour, cold butter, 1/2 cup sugar, and cocoa powder in a large bowl; beat until mixture resembles small crumbs. Stir in chopped chocolate, maraschino cherries, and almond extract until well combined.
• Pour 2 tablespoons sugar into a shallow bowl. Form cookie dough into 1-inch balls and roll in the sugar until coated. Arrange cookies 1 inch apart on a cookie sheet. Use the bottom of a cup to flatten cookies to 1 1/2-inch rounds.
• Bake in the preheated oven until edges are firm, about 10 minutes. Let cool on the cookie sheet for 2 minutes. Carefully transfer cookies to waxed paper; let cool completely, at least 1 hour.
• Heat remaining chocolate in a small pot, stirring occasionally, until melted. Add 1 tablespoon butter and milk; stir until mixture is melted and runs off a spoon with ease. Add another tablespoon of butter and milk if needed.
• Dip each cookie at least halfway into the melted chocolate mixture. Lay the dipped cookies back on the waxed paper. Let cool and harden for several hours.