CHERRY SHORTBREAD COOKIES
Make and share this Cherry Shortbread Cookies recipe from Food.com.
Provided by januarybride
Categories Dessert
Time 55m
Yield 1 dozen, 6 serving(s)
Number Of Ingredients 6
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 SHORTBREAD BARS
I got this delicious recipe for cherry shortbread bars from my mother-in-law.
Provided by Anya
Categories Desserts Fruit Dessert Recipes Cherry Dessert Recipes
Time 1h35m
Yield 24
Number Of Ingredients 12
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.
Nutrition Facts : Calories 227.7 calories, Carbohydrate 32.1 g, Cholesterol 37.7 mg, Fat 10.6 g, Fiber 0.5 g, Protein 2.2 g, SaturatedFat 5.6 g, Sodium 127 mg, Sugar 20.9 g
CHERRY SHORTBREAD HEARTS
James Martin's easy biscuits taste as good as they look and make an ideal Valentine's Day gift
Provided by James Martin
Categories Treat
Time 30m
Yield Makes 14-16, depending on cutter
Number Of Ingredients 8
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.
Nutrition Facts : Calories 242 calories, Fat 15 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 27 grams carbohydrates, Sugar 14 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.21 milligram of sodium
SHORTBREAD HEARTS
Steps:
- Preheat the oven to 350 degrees.
- In the bowl of an electric mixer fitted with a paddle attachment, mix together the butter and 1 cup of sugar until they are just combined. Add the vanilla. In a medium bowl, sift together the flour and salt, then add them to the butter-and-sugar mixture. Mix on low speed until the dough starts to come together. Dump onto a surface dusted with flour and shape into a flat disk. Wrap in plastic and chill for 30 minutes.
- Roll the dough 1/2-inch thick and cut with a 3-inch heart-shaped cutter. Place the hearts on an ungreased baking sheet and sprinkle with sugar. Bake for 20 to 25 minutes, until the edges begin to brown.
- Allow to cool to room temperature.
SHORTBREAD HEARTS
Steps:
- Preheat the oven to 350 degrees F.
- In the bowl of an electric mixer with the paddle attachment, cream together the butter and 1 cup of sugar until they are just combined. Add the vanilla. In a medium bowl, sift together the flour and salt; then add them to the butter-and-sugar mixture. Mix on low speed until the dough starts to come together. Dump onto a surface dusted with flour and roll shape into a flat disk. Wrap in plastic and chill for 30 minutes.
- Roll the dough 1/2-inch thick and cut with a 3-inch heart-shaped cutter. Place the hearts on an ungreased sheet pan and sprinkle with sugar. Bake for 20 to 25 minutes, until the edges begin to brown. Allow to cool to room temperature.
- Note: The edges of the shortbread are ever so slightly sharper if you chill the cookies before baking them. I cut out the cookies days ahead and bake them the day I serve them.
SHORTBREAD HEARTS
These flaky cookies melt in your mouth. Dipped in chocolate, they look festive.-Barbara Birk, St. George, Utah
Provided by Taste of Home
Categories Desserts
Time 35m
Yield about 2 dozen.
Number Of Ingredients 7
Steps:
- In a large bowl, combine the flour, sugar and salt; cut in butter until mixture resembles coarse crumbs. Stir in water and extract until mixture forms a ball. , On a lightly floured surface, roll out dough to 1/4-in. thickness. Cut with a lightly floured 2-1/2-in. cookie cutter. Place 1 in. apart on ungreased baking sheets. Cover and refrigerate for 30 minutes. , Bake at 325° for 13-16 minutes or until edges are lightly browned. Cool for 2 minutes before removing to wire racks to cool completely. Dip one side of cookies in candy coating; allow excess to drip off. Place on waxed paper; let stand until set.
Nutrition Facts : Calories 171 calories, Fat 10g fat (7g saturated fat), Cholesterol 20mg cholesterol, Sodium 83mg sodium, Carbohydrate 19g carbohydrate (10g sugars, Fiber 0 fiber), Protein 1g protein.
SHORTBREAD HEARTS
These adorable Valentine's treats provide the perfect canvas for telling your sweetheart how you really feel.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes 24
Number Of Ingredients 8
Steps:
- Combine flour and salt in a medium bowl; set aside. Place butter and sugar in the bowl of an electric mixer fitted with the paddle attachment; beat until just combined. Do not whip. Add vanilla; mix. Add flour mixture; mix on low until dough starts to come together. Transfer to a floured board; knead into a ball. Wrap in plastic; chill 30 minutes.
- Heat oven to 350 degrees. Roll dough on a floured surface to 1/4 inch thick. Cut out heart shapes using a 3-inch heart cookie cutter. Place hearts on an ungreased baking sheet, and bake until lightly browned, 20 to 25 minutes. Transfer to wire racks to cool.
- While cookies bake, melt chocolate in a small bowl over a saucepan of gently simmering water. Add shortening; whisk until smooth. Dip cooled shortbread into chocolate to coat surface evenly, or brush on with pastry brush; let set. Color remaining chocolate mixture, and pipe onto cookies as desired.
More about "cherry shortbread hearts recipes"
CHERRY ALMOND SHORTBREAD COOKIES - SALLY'S BAKING …
From sallysbakingaddiction.com
4.4/5 (5)Category CookiesCuisine AmericanTotal Time 5 hrs 15 mins
- Using a handheld or stand mixer with a paddle attachment, beat the butter on high speed until creamy, about 1 minute. Switch mixer to medium speed and add the the sugar, vanilla and almond extracts. Scrape down the sides and the bottom of the bowl as needed. With the mixer running on high, slowly drizzle in 1 Tablespoon of the cherry juice. Beat for 1 minute on high. Turn the mixer off and pour the flour into the wet ingredients. Turn the mixer on low and slowly beat until a very soft dough is formed, then, with the mixer still running on low, add the chopped cherries. Beat just until the cherries are disbursed in the dough. Press the dough down to compact it and tightly cover with plastic wrap to chill until firm, at least 4 hours (and up to 3 days). If the cookie dough is not sufficiently chilled, your cookies will spread.
- Preheat oven to 350°F (177°C). Line two baking sheets with parchment paper or silicone baking mats (silicone mats preferred to reduce spreading). Shape the cookie dough into balls. Mine were about 1 Tablespoon of dough per ball. Make sure they’re nice and smooth. If you find that the balls of dough are sticky and/or have gotten a little soft after rolling- place the balls of dough back into the refrigerator to firm up. You absolutely DO NOT want soft dough.
- Bake for 11-12 minutes, or until very lightly browned on the edges. The cookies will puff up and spread slightly. Do not overbake. In fact, I only baked mine for 10 minutes. I prefer them a little soft. Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack. Allow to cool for at least 30 minutes before drizzling with white chocolate. Melt the white chocolate in a double boiler or in the microwave, in 20 second increments, stirring after each increment until melted. I used a plastic condiment bottle to drizzle the melted white chocolate.
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