CHERRY SHORTBREAD RECIPES

Steps:

• Snip any large pieces of fruit in the 1/4 cup cherry preserves. In a large mixing bowl beat the 1/4 cup preserves, butter, and almond extract with an electric mixer on medium speed until combined. Transfer butter mixture to a sheet of plastic wrap; shape mixture into a 6-inch roll. Wrap and freeze for 1 to 2 hours or just until firm.*
• Preheat oven to 325°F. In a large bowl stir together flour, granulated sugar, and salt. Add butter mixture, breaking or cutting roll if necessary to fit into bowl. Using a pastry blender, cut butter mixture into flour mixture until mixture resembles fine crumbs and starts to cling. Form mixture into a ball and knead until smooth.
• Divide dough in half. On a lightly floured surface, roll each portion of dough to 1/4 inch thick. Using a 1-1/2- or 2-inch cookie cutter, cut out dough. Place cutouts 1 inch apart on an ungreased cookie sheet.
• Bake for 10 to 12 minutes for 1-1/2-inch cookies, 12 to 14 minutes for 2-inch cookies, or just until edges start to brown. Transfer cookies to a wire rack; cool.
• For glaze, in a medium microwave-safe bowl microwave 2 tablespoons cherry preserves on 50 percent power (medium) about 30 seconds or until melted. Snip any large pieces of fruit in preserves. Stir in powdered sugar until smooth. Stir in enough of the milk to reach spreading consistency. Spread glaze over tops of cookies. If desired, sprinkle with dried cherries. Let stand until glaze is set.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a 9x13-inch pan with heavy aluminum foil.
• Mix flour, 1 cup butter, and white sugar together until mixture is crumbly. Press into the bottom of the prepared pan.
• Bake in the preheated oven for 20 minutes.
• Blend brown sugar, eggs, salt, baking powder, and vanilla extract together in a bowl. Drain and chop cherries, reserving the liquid. Stir cherries and walnuts into the egg mixture. Place mixture on top of the baked crust.
• Return to the oven and bake until set, about 25 minutes. Remove from the oven and let cool.
• Combine powdered sugar and 1 1/2 tablespoons butter with enough cherry liquid to spread easily. Frost cooled bars. Cut into squares after icing has set.