Tested till perfect Scotch Shortbread with Sour Cherries

Scotch Shortbread with Sour Cherries

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

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: December 2009

  • rating starrating starrating starrating starrating star
  • Portion size 24 cookies

Ingredients

  • 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
To change the number of servings, enter the number, then press "calculate". or reset

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.)

Nutritional Information Per cookie: about

cal 140 pro 1g total fat 8g sat. fat 5g
carb 17g fibre 1g chol 20mg sodium 53mg
potassium 29mg

% RDI:

calcium 1 iron 3 vit A 8 folate 7
All rights reserved. Transcontinental Media G.P. © 2014