Chocolate-Cherry Sugar-Crusted Shortbread

Oxmoor House
Chocolate-Cherry Sugar-Crusted ShortbreadRecipe
Oxmoor House
These bite-sized treats are a perfect holiday food gift. Pack in a decorative mug or basket.
64 cookies


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1 cup butter, softened
1/2 cup powdered sugar
2 1/2 cups all-purpose flour
1/8 teaspoon salt
1/4 cup semisweet chocolate mini-morsels
1/4 cup finely chopped dried cherries
1 teaspoon vanilla extract
1 tablespoon granulated sugar
1/2 cup granulated sugar


Prep: 8 Minutes
Cook: 40 Minutes

Beat butter at medium speed with an electric mixer until creamy; add powdered sugar, beating well.

Combine flour and salt; gradually add to butter mixture, beating until well blended. Stir in chocolate mini-morsels, cherries, and vanilla.

Line an 8" square pan with aluminum foil, allowing foil to extend over edges of pan. Lightly grease foil and sprinkle with 1 tablespoon granulated sugar. Press dough into pan.

Bake at 325° for 40 minutes or until golden. Cool 30 minutes or until slightly warm in pan. Use foil to gently lift shortbread from pan. Cut shortbread into 1" squares using a sharp knife. Roll shortbread squares in 1/2 cup granulated sugar.

Created date

August 2009