Cherry Cocoa Shortbread Squares

By Yankee Magazine

Apr 05 2007


1/2 C. Plus 2 T. Butter, softened, divided
1/4 C. Sugar
1 C. Flour
2 T. Baking cocoa
2 C. Confectioners’ ‘s sugar
2 T. Milk
1/2 tsp. Vanilla extract
18 maraschino cherries, halved

1 (1 oz.) square unsweetened chocolate
1 1/2 tsp. Butter


Preheat oven to 350ºF.

In a mixing bowl, cream 1/2 C. Butter and sugar. Beat in flour and cocoa (mixture will be crumbly). Spread into a greased 9 X 9 square pan. Bake 15 minutes or until surface is set. Cool on a wire rack for 15 minutes.

Meanwhile, in a mixing bowl, combine confectioners sugar and 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.

In a microwavable bowl, melt the chocolate and butter; stir until smooth. Drizzle over cherries. Refrigerate until glaze has hardened. Cut into squares.