Cherry Shortbread Squares

13 50 334
Ingredients Minutes Calories
Prep Cook Servings
10 min 40 min 12
Cherry Shortbread Squares
Health Rating

Ingredients


1 1/2 cup All-purpose white flour (minus 2 tbsp)
1 1/4 tbsp Powdered/icing sugar
3/4 cup Butter, unsalted
1 cup packed Brown sugar
1/2 cup Coconut, shredded
1/2 tsp Baking powder
1 cup Maraschino cherries, jar, drained (chopped)
2 large egg Egg (beaten)
1 tsp Vanilla extract, pure
1 cup, sifted Powdered/icing sugar
1 tbsp Butter, unsalted
1 tbsp Almond essence
5 ml Tart cherry juice (a few drops)

Instructions


Mix the flour, icing sugar and butter and press into a 9 inch square baking pan.

Bake at 300 degrees for 15 minutes.

Mix together brown sugar, coconut, baking powder, cherries, egg and vanilla and pour over cooked base.

Bake at 350 degrees for 25 minutes.

Once squares have cooled, mix remaining icing sugar, butter, almond flavouring and cherry juice together and ice squares.

Nutrition Facts

Per Portion

Calories 334
Calories from fat 130
Calories from saturated fat 81
Total Fat 14.4 g
Saturated Fat 9.0 g
Trans Fat 0.7 g
Polyunsaturated Fat 0.7 g
Monounsaturated Fat 3.7 g
Cholesterol 65 mg
Sodium 49 mg
Potassium 72 mg
Total Carbohydrate 48 g
Dietary Fiber 1.2 g
Sugars 35 g
Protein 2.9 g

Dietary servings

Per Portion


Grain 0.8

Energy sources


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Notes:

Line your pan with parchment paper, this makes for easier cutting of the squares as well as cleanup.
Grease your hands when pressing the shortbread base down into the pan.
You don’t need a mixer for this recipe. For the shortbread base, I use a pastry dough blender. For the filling and icing, I use a spoon.
Wet a knife under hot water prior to cutting the squares and wipe it in between each cut to reduce mess.
Freeze these squares in separate layers (or on a large cookie sheet). Once frozen, you can combine the layers into one container.

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