Scotch Shortbread with Sour Cherries
This recipe makes 24 cookies servings
|Per cookie: about||-|
|total fat||8 g|
|sat. fat||5 g|
- Portion size: 24 cookies
Dried cranberries and blueberries, or a combination, are also tasty (and equally festive) in this classic style of tender shortbread.
- 1 cup 1cupunsalted butter, softened
- 1/2 cup 1/2cupgranulated sugar
- 1 tsp 1tspgrated orange rind
- 1/2 tsp 1/2tspsalt
- 1-1/2 cups 1-1/2cupsall-purpose flour, sifted
- 1/2 cup 1/2cuprice flour
- 1/4 tsp 1/4tspbaking powder
- 3/4 cup 3/4cupdried sour cherrysour cherries or cranberries, halved
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.)
Source : Canadian Living Magazine: December 2009