Cherry Shortbread Cookies |
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Prep Time: 20 Minutes Cook Time: 35 Minutes |
Ready In: 55 Minutes Servings: 6 |
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Rated least likely to screw up cookie by Rachael Ray. In her Dec 2008 magazine. Ingredients:
1 cup flour |
2 tablespoons flour |
1/2 cup unsalted butter, sliced and chilled |
1/4 cup sugar (plus more for sprinkling) |
1/4 teaspoon salt |
1/4 cup dried cherries |
Directions:
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.
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