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.