Tender Cherry Shortbread Cookies Recipes

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CHOCOLATE CHERRY SHORTBREAD COOKIES



Chocolate Cherry Shortbread Cookies image

Provided by Giada De Laurentiis

Categories     dessert

Time 1h55m

Yield 17 cookies

Number Of Ingredients 9

1 1/2 cups all-purpose flour
1/3 cup unsweetened cocoa powder
1/2 teaspoon pink peppercorns, crushed
1/2 teaspoon kosher salt
1 1/2 sticks (12 tablespoons) unsalted butter, at room temperature
1/3 cup plus 2 teaspoons sugar
2 egg yolks, at room temperature
1/4 cup dried cherries, chopped
1/4 cup semisweet chocolate chips

Steps:

  • In a medium bowl, whisk together the flour, cocoa powder, pink pepper and salt. Set aside.
  • Place the butter and 1/3 cup sugar in a large bowl and beat with an electric mixer until light pale and fluffy, about 2 minutes. Add the egg yolks and beat for an additional minute. In two additions, add the flour mixture, beating on low speed until just combined between additions. Pulse in the dried cherries and chocolate chips.
  • Place a piece of plastic wrap on a clean, dry surface. Transfer the cookie dough to the plastic wrap, form into a 2-inch-wide log, and wrap tightly. Refrigerate for at least 1 hour.
  • Preheat the oven to 350 degrees F.
  • Using a sharp, thin knife, cut the log into 1/3-inch-thick rounds. Set the cookies on an ungreased baking sheet, spaced 1 inch apart, and sprinkle evenly with the remaining 2 teaspoons sugar.
  • Bake until just set, 25 minutes. Cool the cookies completely on the baking sheet before removing to a wire rack.

CHERRY SHORTBREAD BARS



Cherry Shortbread Bars image

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

2 ¼ cups all-purpose flour
1 cup butter, softened
½ cup white sugar
1 cup packed brown sugar
2 eggs
½ teaspoon salt
½ teaspoon baking powder
½ teaspoon vanilla extract
5 ounces maraschino cherries
½ cup chopped walnuts
1 ½ cups powdered sugar
1 ½ tablespoons butter, softened

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

CHOCOLATE-COVERED CHERRY SHORTBREAD COOKIES



Chocolate-Covered Cherry Shortbread Cookies image

A wonderful change from the standard shortbread! Chocolate shortbread cookies with cherry bits and flavoring, dipped in chocolate. Store covered, in the refrigerator, or freeze for later.

Provided by KDL1221

Categories     Desserts     Fruit Dessert Recipes     Cherry Dessert Recipes

Time 1h45m

Yield 54

Number Of Ingredients 10

14 (1 ounce) squares semisweet baking chocolate, divided
2 cups all-purpose flour
1 cup cold unsalted butter
½ cup white sugar
½ cup dark cocoa powder
½ cup drained and finely chopped maraschino cherries
½ teaspoon imitation almond extract
2 tablespoons white sugar, or more as needed
1 tablespoon unsalted butter, or as needed
1 tablespoon milk, or as needed

Steps:

  • Preheat the oven to 325 degrees F (165 degrees C).
  • Finely chop 6 ounces baking chocolate and set aside.
  • Combine flour, cold butter, 1/2 cup sugar, and cocoa powder in a large bowl; beat until mixture resembles small crumbs. Stir in chopped chocolate, maraschino cherries, and almond extract until well combined.
  • Pour 2 tablespoons sugar into a shallow bowl. Form cookie dough into 1-inch balls and roll in the sugar until coated. Arrange cookies 1 inch apart on a cookie sheet. Use the bottom of a cup to flatten cookies to 1 1/2-inch rounds.
  • Bake in the preheated oven until edges are firm, about 10 minutes. Let cool on the cookie sheet for 2 minutes. Carefully transfer cookies to waxed paper; let cool completely, at least 1 hour.
  • Heat remaining chocolate in a small pot, stirring occasionally, until melted. Add 1 tablespoon butter and milk; stir until mixture is melted and runs off a spoon with ease. Add another tablespoon of butter and milk if needed.
  • Dip each cookie at least halfway into the melted chocolate mixture. Lay the dipped cookies back on the waxed paper. Let cool and harden for several hours.

Nutrition Facts : Calories 98.9 calories, Carbohydrate 11.1 g, Cholesterol 9.6 mg, Fat 6.1 g, Fiber 0.9 g, Protein 1.2 g, SaturatedFat 3.7 g, Sodium 0.9 mg, Sugar 6 g

CHERRY SHORTBREAD HEARTS



Cherry Shortbread Hearts image

"This recipe for heart-shaped cookies is one of the tastiest I've tried," writes Elaine Anderson from Aliquippa, Pennsylvania. "Folks always "ooh" and "aah" over the buttery taste combined with chocolate. These make great Valentine's Day gifts wrapped up in cellophane and ribbon."

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield about 1-1/2 dozen.

Number Of Ingredients 8

1-1/4 cups all-purpose flour
3 tablespoons sugar
1/2 cup cold butter, cubed
1/2 cup maraschino cherries, patted dry and finely chopped
1 tablespoon cold water
1/4 teaspoon almond extract
1 cup semisweet chocolate chips
1 tablespoon shortening

Steps:

  • In a large bowl, combine flour and sugar; cut in butter until crumbly. Stir in the cherries, water and extract until dough forms a ball. , On a lightly floured surface, roll dough to 1/4-in. thickness. Cut with a floured 2-1/2-in. heart-shaped cookie cutter. Place 1 in. apart on ungreased baking sheets. , Bake at 325° for 20-25 minutes or until edges are lightly browned. Remove to wire racks to cool. , In a microwave, melt chocolate chips and shortening; stir until smooth. Dip half of each cookie into chocolate; allow excess to drip off. Place on waxed paper until set.

Nutrition Facts : Calories 119 calories, Fat 7g fat (4g saturated fat), Cholesterol 11mg cholesterol, Sodium 46mg sodium, Carbohydrate 14g carbohydrate (7g sugars, Fiber 1g fiber), Protein 1g protein.

SOUR CHERRY SHORTBREAD COOKIES



Sour Cherry Shortbread Cookies image

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

1 cup light brown sugar
1/2 cup cornstarch
3 1/2 cups all-purpose flour
1 teaspoon salt
1 lb unsalted butter, chilled and cut into 1/4-inch pieces
3/4 cup coarsely chopped dried cherries (tart)
1 tablespoon vanilla extract
confectioners' sugar

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

SHORTBREAD CHERRY CHOCOLATE COOKIES RECIPE



Shortbread Cherry Chocolate Cookies Recipe image

This cookie is loaded with chocolate and cherries! They are so moist and delicious.

Provided by Six Sisters Stuff

Yield 30

Number Of Ingredients 8

3/4 cup sugar
1 1/2 cups butter, softened to room temp.
1 small egg
1 teaspoon almond extract
3 cups flour
1/8 teaspoon salt
11.5 ounces milk chocolate chips
16 ounces maraschino cherries, drained and rinsed and cut into thirds

Steps:

  • Heat oven to 375 degrees.
  • Cream together the sugar, butter, egg and almond extract until well blended and fluffy. Then add in the flour and salt and stir just until combined. Then add the chocolate chips. Gently fold in the cherries that have been cut up. Stir in carefully so the cherries don't break apart too much.
  • Chill the dough for about an hour so it will be easier to roll into balls.
  • Roll into about 1 1/2 inch balls and place on a cookie sheet lined with a silpat baking mat or parchment paper.
  • Bake for about 10 to 12 minutes or until lightly golden brown.
  • Cool on a cooling rack.

CHERRY SHORTBREAD COOKIES



Cherry Shortbread Cookies image

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

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

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.

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