Sour Cherry Shortbread Cookies – a delicious recipe with light brown sugar, cornstarch, flour, salt, unsalted butter, dried cherries. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
In large bowl, combine brown sugar, cornstarch, flour and salt; stir well.
2
Add butter and mix with electric mixer on low speed until the mixture is coarse and crumbly.
3
Add cherries and vanilla and mix until the cherries are evenly distributed, 20 to 30 seconds.
4
Scrape half of dough from bowl onto a sheet of parchment paper and roll the dough out 1/4 inch thick. Lift parchment paper onto a rimmed baking sheet and cover with plastic wrap. Repeat with remaining piece of dough.
5
Chill both baking sheets in the refrigerator for at least 1 hour.
6
Preheat oven to 325u00b0F Remove baking sheets from the refrigerator. Using a sharp knife or cookie cutter, cut the dough into 2-inch rounds (or shape of your choice).
7
Place cookies on baking sheets. Keep cookies refrigerated until ready to bake.
8
Bake cookies, one sheet at a time, on center rack of oven for 20 to 25 minutes each.
9
Cool on the baking sheet for at least 20 minutes, then dust with confectioners' sugar.
1476
kcal
Calories
93
g
Fat
150
g
Carbs
12
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 8 ingredients. The key ingredients include: 1 cup light brown sugar, 1/2 cup cornstarch, 3 1/2 cups all-purpose flour, 1 teaspoon salt, and more.
Yes, Sour 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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