Cherry Shortbread Cookies

1 cup soft butter
3/4 cup sifted icing sugar
21/4 cups all-purpose flour
1/2 cup chopped candied cherries (red&green)

Cream butter, gradually beat in sugar. Add flour, a part at a time,
beating well after each addition. Stir in cherries. Divide dough in
two and shape into rolls about 1.5” in diameter. Wrap in plastic wrap and chill.

To bake, slice dough into 1/4” thick slices and place on ungreased cookie sheets. Bake 300F for about 20 minutes.

Makes approximately 4 dozen.

Make a glaze of icing sugar and water and spread on cooled cookies.

Very Christmas and super tasty.
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Also, recipe for Chocolate Mint cookies:

Chocolate Mint Cookies

2 cups flour
2 ts baking powder
1/4 ts salt

Beat beat 'til fluffy (5 minutes):
3/4 cup butter
1 1/2 cups sugar
1 ts vanilla extract
1/2 ts peppermint extract
4 eggs, at room temperature
3/4 cup unsweetened cocoa powder
1/2 cup icing sugar

*Into butter mixture, beat in eggs one at a time, beating well after each. At low speed, stir in cocoa powder, then stir in flour mixture just until blended. To bake, roll dough (level tablespoon)into balls and shake in bag of icing sugar till well-coated. Place each ball 2" apart on sheets and bake for 9-10 minutes, until slight imprint remains when cookie is touched lightly in centre. Remove to racks and cool.
Makes approximately 4 dozen chocolate-mint crinkled little cookie cakes.

You can freeze the above doughs, thaw in fridge and bake as directed.


Enjoy, they will be a hit at a cookie exchange.