CHERRY SHORTBREAD BARS
I got this delicious recipe for cherry shortbread bars from my mother-in-law.
Provided by Anya
Categories Desserts Fruit Dessert Recipes Cherry Dessert Recipes
Time 1h35m
Yield 24
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line a 9x13-inch pan with heavy aluminum foil.
- Mix flour, 1 cup butter, and white sugar together until mixture is crumbly. Press into the bottom of the prepared pan.
- Bake in the preheated oven for 20 minutes.
- Blend brown sugar, eggs, salt, baking powder, and vanilla extract together in a bowl. Drain and chop cherries, reserving the liquid. Stir cherries and walnuts into the egg mixture. Place mixture on top of the baked crust.
- Return to the oven and bake until set, about 25 minutes. Remove from the oven and let cool.
- Combine powdered sugar and 1 1/2 tablespoons butter with enough cherry liquid to spread easily. Frost cooled bars. Cut into squares after icing has set.
Nutrition Facts : Calories 227.7 calories, Carbohydrate 32.1 g, Cholesterol 37.7 mg, Fat 10.6 g, Fiber 0.5 g, Protein 2.2 g, SaturatedFat 5.6 g, Sodium 127 mg, Sugar 20.9 g
CHERRY PIE COOKIE BARS
Provided by Ree Drummond : Food Network
Categories dessert
Time 1h15m
Yield 12 bars
Number Of Ingredients 13
Steps:
- For the cookie bars: Preheat the oven to 375 degrees F.
- Cream together the granulated sugar, butter and orange zest in the bowl of an electric mixer fitted with a paddle attachment until pale and fluffy, 1 to 2 minutes. Add the eggs one at a time, mixing in between, then the vanilla. Mix until fully incorporated.
- Sift together the flour, baking powder and salt in a bowl. Add half the dry ingredients to the butter-sugar mixture, mixing, then add half the milk. Add the remaining dry ingredients followed by the remaining milk and mix until the dough comes together.
- Press two-thirds of the dough into the bottom of a 9-by-13-inch glass baking dish. Pour over the cherry pie filling and spread it out evenly. Drop spoonfuls of the remaining dough over the pie filling. Bake until the edges and top are golden and the center is set, 35 to 40 minutes. Let the bars cool and set, 15 to 20 minutes.
- For the glaze. Add the confectioners' sugar, milk and lemon zest to a bowl and stir until smooth. Drizzle over the bars. Cut into bars in the baking dish and serve.
CHOCOLATE-GLAZED CHERRY SHORTBREAD BARS
Make your dessert table special with these cherry-ginger shortbread bars - a tasty dessert.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 3h30m
Yield 24
Number Of Ingredients 8
Steps:
- Heat oven to 350°F. Line bottom and sides of 13x9-inch pan with foil, leaving foil overhanging at 2 opposite sides of pan; spray foil with cooking spray.
- In small bowl, mix flour, cornstarch and salt; set aside. In large bowl, beat butter, powdered sugar and granulated sugar with electric mixer on low speed until combined. Beat on medium speed until light and fluffy. On low speed, gradually beat in flour mixture. Stir in cherries. Press in pan.
- Bake 30 to 35 minutes or until lightly browned. Cool completely in pan on cooling rack, about 30 minutes.
- In small microwavable bowl, microwave chocolate chips uncovered on High 30 to 60 seconds, stirring once, until softened and chips can be stirred smooth. Using a fork, drizzle chocolate over bars. Let stand until firm, about 2 hours. Use foil to lift out of pan. Cut into 6 rows by 4 rows.
Nutrition Facts : Calories 174, Carbohydrate 22 g, Fat 1 1/2, Fiber 1 g, Protein 2 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 93 mg
CHERRY SHORTBREAD COOKIES
Make and share this Cherry Shortbread Cookies recipe from Food.com.
Provided by januarybride
Categories Dessert
Time 55m
Yield 1 dozen, 6 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 300 degrees F (150 degrees 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 by 9 inch rectangle, about 1/4 inch thick.
- Cut into 12 rectangles. Prick each cookie 3 times with a fork.
- Using a metal spatula, place the cookies about 1 inch 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 and sprinkle with sugar.
SOUR CHERRY SHORTBREAD COOKIES
Make and share this Sour Cherry Shortbread Cookies recipe from Food.com.
Provided by swissms
Categories Dessert
Time 1h25m
Yield 24-36 cookies, 12-18 serving(s)
Number Of Ingredients 8
Steps:
- In large bowl, combine brown sugar, cornstarch, flour and salt; stir well.
- Add butter and mix with electric mixer on low speed until the mixture is coarse and crumbly.
- Add cherries and vanilla and mix until the cherries are evenly distributed, 20 to 30 seconds.
- Scrape half of dough from bowl onto a sheet of parchment paper and roll the dough out ¼ inch thick. Lift parchment paper onto a rimmed baking sheet and cover with plastic wrap. Repeat with remaining piece of dough.
- Chill both baking sheets in the refrigerator for at least 1 hour.
- Preheat oven to 325°F 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).
- Place cookies on baking sheets. Keep cookies refrigerated until ready to bake.
- Bake cookies, one sheet at a time, on center rack of oven for 20 to 25 minutes each.
- Cool on the baking sheet for at least 20 minutes, then dust with confectioners' sugar.
Nutrition Facts : Calories 496.5, Fat 31.1, SaturatedFat 19.5, Cholesterol 81.3, Sodium 206.4, Carbohydrate 50.7, Fiber 1, Sugar 17.9, Protein 4.1
MARASCHINO CHERRY SHORTBREAD BARS
Shortbread-based square with maraschino cherries and sweetened condensed milk.
Provided by RISKYMINOTAUR
Categories Desserts Fruit Dessert Recipes Cherry Dessert Recipes
Time 1h10m
Yield 16
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch square baking pan.
- Cream butter and sugar in a large bowl with an electric mixer. Blend in flour until mixture resembles coarse crumbs. Pat dough evenly into the prepared baking pan.
- Bake in the preheated oven for 20 minutes.
- Meanwhile, combine shredded coconut, condensed milk, red and green maraschino cherries, walnuts, and raisins in a bowl; spread evenly on top of cooked shortbread.
- Bake until golden brown, about 35 minutes more. Let cool completely before slicing into bars.
Nutrition Facts : Calories 343.2 calories, Carbohydrate 36.3 g, Cholesterol 38.8 mg, Fat 21 g, Fiber 2.2 g, Protein 4.7 g, SaturatedFat 13.8 g, Sodium 116.8 mg, Sugar 20.7 g
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CHERRY SHORTBREAD COOKIES | RACHAEL RAY IN SEASON
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- Position a rack in the center of the oven and preheat to 300 degrees . 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, 20 seconds more.
- Turn out the mixture onto a work surface and gather into a smooth, compact ball. On a lightly floured surface, roll the dough into a 7-by-9-inch rectangle, about 1/4 inch thick; cut into 12 rectangles. Prick each cookie 3 times with a fork.
- Using a metal spatula, place the cookies about 1 inch apart on the prepared cookie sheet and refrigerate for 20 minutes. Bake until light golden-brown, 30 to 35 minutes. Let cool for 10 minutes before transferring to a rack to cool completely; sprinkle with sugar.
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