Scotch Shortbread with Sour Cherries
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Clockwise from top: Marbled Peanut Butter Shortbread, Scotch Shortbread with Sour Cherries, Oatmeal Chocolate Chip Shortbread, Demerara Sugar Shortbread, Double-Chocolate Almond Shortbread
Photography by Yvonne Duivenvoorden
This recipe makes 24 cookies servings
Nutritional Info |
|
|---|---|
| Per cookie: about | - |
| cal | 140140 cal |
| pro | 1 g1g pro |
| total fat | 8 g8g total fat |
| sat. fat | 5 g5g sat. fat |
| carb | 17 g17g carb |
| fibre | 1 g1g fibre |
| chol | 20 mg20mg chol |
| sodium | 53 mg53mg sodium |
| potassium | 29 mg29mg potassium |
| % RDI: | - |
| calcium | 11 calcium |
| iron | 33 iron |
| vit A | 88 vit A |
| folate | 77 folate |
Dried cranberries and blueberries, or a combination, are also tasty (and equally festive) in this classic style of tender shortbread.
Ingredients
- 1 cup unsalted butter , softened1 cup unsalted butter, softened
- 1/2 cup granulated sugar 1/2 cup granulated sugar
- 1 tsp grated orange rind 1 tsp grated orange rind
- 1/2 tsp salt 1/2 tsp salt
- 1-1/2 cups all-purpose flour , sifted1-1/2 cups all-purpose flour, sifted
- 1/2 cup rice flour 1/2 cup rice flour
- 1/4 tsp baking powder 1/4 tsp baking powder
- 3/4 cup dried sour cherries , halved3/4 cup dried sour cherries or cranberries, halved
Preparation
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.)
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
- Keywords : Christmas; Snacks; Butter; Sugar; Flour; Cherries; Bake; Make-Ahead; 200 calories;
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