Butter Cookie Recipes - Cherry-Topped Shortbread Recipe

Ingredients

• 1 1/4 cups/180 g all-purpose/plain flour

• 1/8 tsp salt

• 3/4 cup/180 g butter, softened

• 1/4 cup/50 g granulated sugar

• 1/2 tsp vanilla extract/essence

• 2 tsp milk

• 2 tbsp finely chopped candied cherries

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Method:

1. Process the raw sugar, hazelnuts, flour, and salt in a food processor until well blended.

2. Add the butter and process briefly until the mixture resembles fine crumbs. Add the egg and process briefly to mix.

3. Gather the dough together and press into a disk. Wrap in plastic wrap and refrigerate for 30 minutes.

4. Preheat the oven to 350°F/180°C/gas 4. Line two cookie sheets with parchment paper.

5. Roll out the dough on a lightly floured surface to a thickness of 1/8 inch (3 mm). Use a 2 1/2-inch (6-cm) cookie cutter to cut out the cookies.

6. Gather the dough scraps, re-roll, and continue cutting out cookies until all the dough is used.

7. Use a spatula to transfer the cookies to the prepared cookie sheets, spacing them 1 inch (2.5 cm) apart.

8. Bake for 12-15 minutes, or until lightly browned. Transfer to racks to cool.