These dried cherry shortbread cookies were B's other favorite from the shortbread taste test from about a month ago (along with these toasted coconut ones). I decided to make these with a combination of dried sweet and tart cherries, to give them a delicious intense cherry flavor, and it worked! And I love the bright red flecks that the cherries lend to the cookies -- very festive for the holidays!
Sweet & Tart Dried Cherry Shortbread Cookies
Adapted from this recipe
1 cup (2 sticks) unsalted butter, at room temperature
3/4 cup sugar
2 Tbsp milk
1 tsp vanilla extract
2 1/2 cups all purpose flour
1/2 tsp salt
3/4 - 1 cup dried cherries (sweet, tart, or a combination of both -- I used half of each), chopped
Chop the cherries by hand or in a food processor into smaller pieces.
In a large bowl, using a mixer, cream the butter and sugar together on medium speech until fluffy.
Add milk and vanilla.
Beat to combine.
With the mixer on low, gradually add the flour and salt.
Continue beating until the dough forms.
Add the chopped cherries.
Mix with a spatula to combine.
Divide the dough into 2 portions.
Shape each piece into a log.
Wrap logs in plastic wrap.
Place in the freezer for 30 minutes.
Then, move to the fridge for another 30 minutes.
Preheat the oven to 350F.
Using a sharp knife, cut each log into thin slices, about 1/4 inch thick.
Place cookies onto a ungreased cookie sheet (I used a parchment lined cookie sheet).
Bake until edges are just starting to turn brown, about 12 minutes (mine took about 10 minutes).
Remove from the oven.
Place cookies on a wire rack to cool.