Sigh…where has the year gone? Seriously? Thanksgiving is right around the corner and Christmas will be here…tomorrow. One of the strange things about food blogging is trying to be ahead of the curve with the seasons and holidays, in the same sort of way that the stores have begun putting out Halloween decorations as soon as Easter is over. At least I haven’t got that bad…yet. But it’s in the spirit of the upcoming holidays that I present you with these fabulous – and fabulously easy – cherry shortbreads. I’ll warn you in advance – they don’t make enough, so plan on making many batches of them or they’ll be gone before you have a chance to save any. They’re so quick and easy that they’re a great recipe to use for Christmas cookies, especially since they freeze well and can be made in advance. Anything to make that time of the year a bit easier gets a big plus from me!
- 1 cup flour
- 1/2 cup unsalted butter, chilled and sliced
- 1/4 cup sugar
- 1/4 teaspoon salt
- 1/3 cup dried cherries (I used orange-flavored Craisins…YUM)
- 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.
Changes from above original recipe: I cut mine into 16 rectangles, forgot to prick them, didn’t use a metal spatula, baked for 25 minutes, and didn’t have the willpower to wait 10 minutes to eat the first one. Proof that these are kristyproof (aka foolproof). :-) Enjoy!1