 | | Cherry Shortbread Cookies |
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1 1/2 c. flour
1/2 c. sugar
1/4 t. salt
1 c. butter, softened
1/2 c. dried cherries
1/2 c. pecans, finely chopped
1/2 c. semi-sweet chocolate morsels, melted(optional)
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| Instructions |
| Preheat oven to 325º.
In a large bowl combine flour, sugar and salt. Cut in butter until mixture forms small crumbs. Stir in cherries and pecans. Form into a ball with hands and knead until smooth. Divide dough in half. On a large cookie sheet, roll each section into 6 to 8 inch circles, about a 1/2 inch thick. Press edges with fingers to form a scallop effect. With a knife, cut each circle into 12 wedges. Bake for 25 to 30 minutes or until centers are set and edges are slightly brown. Cut wedges again. Drizzle with melted chocolate if desired. Makes 2 dozen
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