Once Upon A Feast has graciously allowed me to post two of the recipes from her cookbook. The first is a delicious, tender Cherry Shortbread Cookie. Enjoy and please pick up either the CD or the Ebook by Ruth -- it is truly worth every cent!
Cherry Shortbread Cookies
Makes 4 Dozen
1 cup butter (room temperature)
¾ cup brown sugar
1 egg yolk
¼ tsp vanilla extract
¼ tsp almond extract
2 cups flour
maraschino cherries cut in quarters and patted dry
1.Preheat oven to 325°F/170°C.
2.Cream butter and sugar for five minutes. Beat in egg yolk and extracts and gradually add flour.
3.Knead dough just until soft and pliable (a minute or so). Do not over knead the dough.
4.Form into balls about the size of the top of your thumb (tip to first knuckle) and flatten with the bottom of a glass*. Press the cherry piece into the center of the cookie.
5.Bake for 10-12 minutes in center of oven. The cookies should be dry on top but NOT brown on the bottom.
6.Remove from oven and cool on a wire rack for at least 20 minutes before storing.
Ruth's Tips and Variations:
-Rub the bottom of the glass over left over flour on the board and shake off the excess before you flatten the ball of dough.
-I usually use parchment paper on my cookie sheets. No need to grease the pan.
-Do not let cookies brown at bottom
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