INGREDIENTS:
1 cup all-purpose flour
1/2 cup confectioners’ sugar
1/2 cup cornstarch
1/2 cup chopped cherries
1 cup butter
DIRECTIONS:
Preheat oven to 300 degrees F (150 degrees C).
Cream butter and confectioners’ sugar together. Add the cornstarch and flour and mix well. Stir in the chopped cherries. Drop teaspoonfuls of the dough onto a cookie sheet then press with tines of a floured fork.
Bake at 300 degrees F (150 degrees C) until lightly golden, about 10 to 15 minutes.
INGREDIENTS:
1 c. unsalted butter (room temperature)
3/4 c. superfine sugar
1 1/2 c. all-purpose flour
1/2 c. cornstarch
1 tsp. vanilla (optional)
1/4 tsp. salt
DIRECTIONS:
Preheat oven to 325 degrees and have 8 or 9 inch cake or pie pan ready. Cream butter with sugar until smooth, beat in vanilla. Sift the flour with the cornstarch and salt and add to butter mixture. Beat until well blended, taking care not to overwork dough. Flour hands lightly and pat dough into pan. Prick dough all over with fork. With knife divide dough into 8 wedges, without cutting all the way through. Score outside edges of shortbread dough with the tines of a fork. Bake 40-50 minutes until pale golden brown. Cool shortbread in pan 20 minutes. Turn shortbread out onto a rack to complete cooling. Cut in wedges to serve.
INGREDIENTS:
1 cup all-purpose flour
1/2 cup confectioners’ sugar
1/2 cup cornstarch
1/2 cup chopped cherries
1 cup butter
DIRECTIONS:
Preheat oven to 300 degrees F (150 degrees C).
Cream butter and confectioners’ sugar together. Add the cornstarch and flour and mix well. Stir in the chopped cherries. Drop teaspoonfuls of the dough onto a cookie sheet then press with tines of a floured fork.
Bake at 300 degrees F (150 degrees C) until lightly golden, about 10 to 15 minutes.