Cherry Cocoa Shortbread Squares |
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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 36 |
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Whenever there is a potluck at work or a family gathering, I'm asked to bring these delectable bars. I found the recipe years ago and have made it countless times since. -Bettie Martin, Oneida, Wisconsin Ingredients:
1/2 cup butter, softened plus 2 tablespoons butter, divided |
1/4 cup sugar |
1 cup king arthur unbleached all-purpose flour |
2 tablespoons baking cocoa |
2 cups confectioners' sugar |
2 tablespoons milk |
1/2 teaspoon vanilla extract |
18 maraschino cherries, halved |
glaze: |
1 ounce unsweetened chocolate |
1-1/2 teaspoons butter |
Directions:
1. 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.
2. 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.
3. In a microwave-safe bowl, melt the chocolate and butter; stir until smooth. Drizzle over cherries. Refrigerate until glaze has hardened. Cut into squares. Yield: 3 dozen.
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