Shortbread with Candied Cherries Recipe

This recipe first appeared on my blogspot blog December 11, 2011.

Fruitcake is not a holiday tradition in my home, although my mom made stellar “fruitcake cookies.” I buy the candied cherries, however, to top Mom’s sandy, crispy, buttery shortbread. Shortbread is the easiest, most elemental cookie – butter, confectioner’s sugar, flour, salt and vanilla. In the past year, I’ve begun subbing rice flour for part of the all-purpose. It gives the shortbread a shattery, slightly friable texture.

When I wake up in early December and say “it’s cookie baking time,” I always start with a tray of shortbread. Like Sook and Buddy’s fruitcake from only best short story ever written (“A Christmas Memory” by Truman Capote), it’s a tradition, and it’s simple – I already have butter, sugar and flour out and the oven’s pre-heating.

Mom’s shortbread recipe came from the mother of her childhood friend, who was born in Scotland. She was Annie MacDonald Steele, and her father was Donald MacDonald. (Apologies to the family if I’ve gotten the spelling of the name wrong.) I remember Annie Steele and her gracious home in Brentwood, Tennessee. I think of her and my mom every time I bake these cookies.

Give Annie Steele’s shortbread a try. It’s a simple way to ease into the holidays and my mom’s addition of the candied cherries will make you smile.

Scottish Shortbread Recipe

1 cup (2 sticks) unsalted butter, at room temperature

½ cup powder sugar

1 1/2 cups unbleached all-purpose flour

1/2 cup rice flour

¼ teaspoon salt

1 teaspoon vanilla Extract

Candied cherries or pecan halves for garnish, if desired

1. Heat oven to 325 degrees Fahrenheit. In a mixer, cream butter and sugar, then add flours gradually. Add salt and vanilla.
2. Line a rimmed baking sheet with a Silpat or parchment paper. Using a rolling pin, gently roll out the dough to 1/4 –inch thick, in a rough rectangle. Using a sharp knife, cut into 1-inch square pieces. Press cherry or pecan halves onto each square.
3. Bake at 325 for 20 minutes or until golden brown. Remove from oven and let cool. The cuts will have melded back together, but quick work with a sharp knife will take care of that. Store in an airtight container at room temperature.

More Recipes from A Cook and Her Books

Try my favorite fruitcake cookie recipe that also uses candied cherries. And while you’re perusing my site, check out these sweet treats:

Strawberry Jam Bars (Gluten-Free) Recipe

Try My Buttermilk Chess Pie Recipe

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