| 13 | 50 | 334 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 10 min | 40 min | 12 |
| 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 (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) |
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.
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.
| Grain | 0.8 |
