No-Fail 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 and position rack in center of oven.
2
Line cookie sheet with parchment paper.
3
( I have lightly sprayed the cookie sheet instead and it works fine).
4
In processor mix flour, sugar butter and salt for 20 seconds.
5
Add cherries or cranberries and pulse until chopped about 20 seconds more.
6
Turn out mixture onto work surface and make into a smooth, compact ball.
7
On a lightly floured surface roll the dough into a 7X9 rectangle about 1/4 inches thick.
8
Cut into 12 rectangles and prick each cookie 3 times with a fork.
9
Using metal spatula place the cookies on the prepared cookie sheet and refrigerate 20 minutes.
10
Remove from fridge and bake 30-35 minutes.
11
Let cool for 10 minute before transferring to a wire rack to cool completely.
12
Sprinkle with sugar.
13
Enjoy!
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, ½ cup unsalted butter, sliced and chilled, ¼ cup sugar, plus extra for sprinkling, and more.
Yes, No-Fail 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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