Scotch Shortbread with Sour Cherries

Shortbread recipes with a twist - 150 Author: Canadian Living Credits: Shortbread recipes with a twist - 150

Dried cranberries and blueberries, or a combination, are also tasty (and equally festive) in this classic style of tender shortbread. 

  • Portion size 24 servings
  • Credits : Canadian Living Magazine: December 2009

Ingredients

  • 1 cup unsalted butter softened
  • 1/2 cup granulated sugar
  • 1 teaspoon grated orange rind
  • 1/2 teaspoon salt
  • 1 1/2 cup all-purpose flour sifted
  • 1/2 cup rice flour
  • 1/4 teaspoon baking powder
  • 3/4 cups dried sour cherries halved
  • 3/4 cups dried cranberries halved

Method

In bowl and using wooden spoon, cream together butter, sugar, orange rind and salt until light. In separate bowl, whisk together all-purpose flour, rice flour and baking powder; stir into butter mixture just until combined. Gently fold in cherries.

Press into parchment paper–lined 8- or 9-inch (2 or 2.5 L) square metal cake pan. Score into 24 squares. Using fork, prick decoratively in centre of each.

Bake in 325°F (160°C) oven until lightly browned and tester comes out clean, 45 to 50 minutes. Let cool in pan on rack for 5 minutes. Using sharp knife and leaving in pan, cut through score lines. Let cool completely. (Make-ahead: Store layered between waxed paper in airtight container for up to 1 week or freeze for up to 1 month.)

Nutritional facts Per cookie: about

  • Sodium 53 mg
  • Protein 1 g
  • Calories 140.0
  • Total fat 8 g
  • Potassium 29 mg
  • Cholesterol 20 mg
  • Saturated fat 5 g
  • Total carbohydrate 17 g

%RDI

  • Iron 3.0
  • Fibre 0.0
  • Folate 7.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 1.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 8.0
  • Vitamin C 0.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Scotch Shortbread with Sour Cherries

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