Cherry Shortbread Cookies – a delicious recipe with flour, flour, unsalted butter, sugar, salt, cherries. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 300 degrees F (150 degrees C). Line a cookie sheet with parchment paper.
2
Using a food processor, mix the flour, butter, sugar and salt for 20 seconds.
3
Add the cherries and pulse until chopped (about 20 seconds).
4
Turn out the mixture onto a work surface and gather into a smooth, compact ball.
5
On a lightly floured surface, form the dough into a 7 by 9 inch rectangle, about 1/4 inch thick.
6
Cut into 12 rectangles. Prick each cookie 3 times with a fork.
7
Using a metal spatula, place the cookies about 1 inch apart on the prepared cookie sheet and refrigerate for 20 minutes.
8
Bake until light golden brown (30 minutes).
9
Let cool for 10 minutes before transferring to a rack to cool completely and sprinkle with sugar.
388
kcal
Calories
23
g
Fat
41
g
Carbs
4
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 1 cup flour, 2 tablespoons flour, 1/2 cup unsalted butter, sliced and chilled, 1/4 cup sugar (plus more for sprinkling), and more.
Yes, Cherry Shortbread Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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