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
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
- Folate 7.0
- Calcium 1.0
- Vitamin A 8.0
