Tuesday, August 29, 2006

Cherry Shortbread Sweet Hearts

1/2 cup maraschino cherries well drained and chopped
1 1/4 cup all purpose flour
3 TBS sugar
1/2 cup chilled butter
Purchased decorating icing.

Using paper towels, pat cherries dry. Set aside.
In a medium bowl stir together flour and sugar. Cut in butter until mixture resembles coarse crumbs. Stir in cherries.
Knead until well combined and nearly smooth.
On lightly floured pastry sheet roll dough into 1/4 in. thickness.
Cut into heart shapes. Place 1 inch apart on cookie sheet. Bake at 325* for 12 to 14 minutes or until bottom and edges are lightly brown. Cool completely. Decorate. Makes 12 cookies.

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