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Recipes Fresh From The Farm

Cherry Cocoa Shortbread Squares

E. Marie from "Taste of Home" Cookbook

3 dozen

This is "the" recipe to take to a pot luck when cherries are ripe. Be sure to take the recipe, because you will need it! Cherries & chocolate ... a dream come true. And my very favorite food of all is shortbread ... stick that with cherries and chocolate and I'm in heaven!

  • 1/2 C + 2 T. soft butter
  • 1/4 C. sugar
  • 1 C. flour
  • 2 T. baking cocoa
  • 2 C. powdered sugar
  • 2 T. milk
  • 1/2 t. vanilla extract
  • 18 fresh cherries, stemmed, pitted and cut in half

Cream 1/2 cup of the butter and the sugar. Mix in the flour and cocoa (mixture will be crumbly). Spread into a greased 9” square baking pan. Bake at 350 degrees for 15 minutes or until surface is set. Cool on a wire rack for 15 minutes.

Combine powdered sugar and the remaining butter; beat in milk and vanilla until smooth. Spread over crust. Pat cherries dry with a paper towel; arrange over frosting and press down gently.

Melt chocolate and butter in a small bowl on top of the oven while the cookies bake. Drizzle over the cherries. Refrigerate until glaze has hardened. Cut into 36 squares.