Chocolate-Cherry Sugar-Crusted Shortbread

These bite-sized treats are a perfect holiday food gift. Pack in a decorative mug or basket.

Yield: 64 cookies
Recipe from Oxmoor House

More From Oxmoor House

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Ingredients

  • 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

Preparation

  1. Beat butter at medium speed with an electric mixer until creamy; add powdered sugar, beating well.
  2. Combine flour and salt; gradually add to butter mixture, beating until well blended. Stir in chocolate mini-morsels, cherries, and vanilla.
  3. 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.
  4. 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.
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