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


  • 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
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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
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