Sunday, January 9, 2011

Cherry Shortbread

These are quick and easy, light and not horribly sweet.

1 cup flour
1/2 cup unsalted butter, chilled and sliced
1/4 cup sugar
1/4 teaspoon salt
1/3 cup dried cherries

Preheat oven to 300°F/150°C. Line a cookie sheet with parchment paper.

Using a food processor, mix the flour, butter, sugar and salt for 20 seconds. Add the cherries and pulse until chopped (about 20 seconds).

Turn out the mixture onto a work surface and gather into a smooth, compact ball. On a lightly floured surface, form the dough into a 7 x 9" rectangle, about 1/4" thick. Cut into 12 rectangles. Prick each cookie 3 times with a fork. Using a metal spatula, place the cookies about 1" apart on the prepared cookie sheet and refrigerate for 20 minutes. Bake until light golden brown (30 minutes). Let cool for 10 minutes before transferring to a rack to cool completely.

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