Glace Cherry Shortbreads
From jo_jo_ba 15 years ago
- 8 minutes to make
- Serves 48
Adapted from Anna Olson, these are very much the Christmas cookie - studded throughout with gorgeously bright and clear candied cherries. You can't use maraschinos in syrup for this - look for the dry-packed glace kind. Read more Store in an airtight container for up to 2 weeks or freeze up to 3 months. See less
Ingredients
- 2/3 cup salted butter, softened shopping list
- 1/4 cup low-fat cream cheese, softened shopping list
- 1 cup icing sugar, sifted shopping list
- 1 egg shopping list
- 1 tsp vanilla shopping list
- 1/2 tsp lemon extract shopping list
- 1 1/4 cups flour shopping list
- 1 cup cake flour shopping list
- 10 oz glace cherries (red or green), cut in half shopping list
How to make it
- Cream butter, cream cheese and icing sugar until fluffy.
- Beat in egg, vanilla and lemon extract.
- Stir flours into the butter mixture until well blended.
- Fold in cherries by hand.
- Divide dough into three logs, about 1" across.
- Wrap in plastic and refrigerate at least 12 hours (alternately, wrap plactic-covered logs with foil and freeze up to 3 months).
- Preheat oven to 325 F. Line a baking tray with parchment or a Silpat (do not grease - buy the parchment, you'll want it!).
- Cut 1/8" thick slices of the cookie dough, place on sheets 1" apart.
- Bake 8 minutes (or frozen dough for 12), until barely coloured.
- Cool completely on sheets.
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The Rating
Reviewed by 1 people-
If this is the cherry shortbread that I remember from my childhood then it's delicious! Thanks Jo_Jo for submitting one of Anna Olson's many excellent recipes. High 5!
lor
in Toronto loved it
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