Cherry Shortbread Bites

Create festive cookies quickly with this easy dough. Press red and green cherry pieces into the pre-scored squares before baking. After baking, drizzle with melted chocolate.

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  • prep time 20 min
  • total time 50 min
  • ingredients 8
  • servings 80
 

Ingredients

Bars

1
cup margarine or butter, softened
3/4
cup sugar
2 1/4
cups All Purpose Flour
2
tablespoons orange juice or water
1/2
teaspoon almond extract
1/2
teaspoon vanilla
20
candied red or green cherries, quartered

Glaze

1/4
cup semi-sweet chocolate chips

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 300°F. In large bowl, combine margarine and sugar; beat until light and fluffy. Lightly spoon flour into measuring cup; level off. Stir in flour, orange juice, almond extract and vanilla; mix well. Press dough into ungreased 13x9-inch pan. With knife, score or mark dough into squares, 10 across and 8 down. Press a cherry piece into each square.
  • 2 Bake at 300°F. for 25 to 30 minutes or until light golden. DO NOT OVERBAKE. With knife, immediately cut through scoring to separate bars.
  • 3 Place chocolate chips in small resealable plastic bag. Close tightly. Place in bowl of very hot water (bag will float). Knead occasionally until chocolate is melted. Pat plastic bag dry. Snip very small opening in corner of plastic bag; pipe a thin stream of melted chocolate over warm shortbread in a zig-zag pattern.
  • 1 Heat oven to 300°F. In large bowl, combine margarine and sugar; beat until light and fluffy. Lightly spoon flour into measuring cup; level off. Stir in flour, orange juice, almond extract and vanilla; mix well. Press dough into ungreased 13x9-inch pan. With knife, score or mark dough into squares, 10 across and 8 down. Press a cherry piece into each square.
  • 2 Bake at 300°F. for 25 to 30 minutes or until light golden. DO NOT OVERBAKE. With knife, immediately cut through scoring to separate bars.
  • 3 Place chocolate chips in small resealable plastic bag. Close tightly. Place in bowl of very hot water (bag will float). Knead occasionally until chocolate is melted. Pat plastic bag dry. Snip very small opening in corner of plastic bag; pipe a thin stream of melted chocolate over warm shortbread in a zig-zag pattern.

EXPERT TIPS

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Expert Tips

When a recipe calls for margarine or butter, it refers to the "regular" solid stick varieties. DO NOT substitute whipped or "light" varieties. If you choose to use a vegetable oil spread instead of margarine, select one that is at least 70% fat. Products lower in fat can affect the texture and overall quality of baked recipes. When shopping, read package labels carefully to determine if the product youve chosen is appropriate for baking.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 MIni Bar
Calories
45
,
% Daily Value
Total Fat
3g
3%
(Saturated Fat
1g,
1%
),
Cholesterol
0mg
0%;
Sodium
25mg
25%;
Total Carbohydrate
6g
6%
(Dietary Fiber
0g
0%
),
Protein
0g
0%
;
% Daily Value*:
Exchanges:
1/2 Fruit; 1/2 Other Carbohydrate; 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.