STREAMING NOW: The Layover

Cherry Shortbread Cookies

sparkle sparkle

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“Rated "least likely to screw up" cookie by Rachael Ray. In her Dec 2008 magazine.”
READY IN:
55mins
SERVES:
6
YIELD:
1 dozen
UNITS:
US

Ingredients Nutrition

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.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: