Cherry Shortbread Squares

I thought I would post another Christmas staple even though I'm sure everyone is into NO SUGAR mode as it is Jan 1st. This was a later addition to my Christmas baking repertoire and now I have to make it every year. It doesn't always look the best (the condensed milk goes brown) and the bottom sometimes separates from the top but it's so good, I have to make them. Another fun fact - well not really fun is I always buy candied cherries at the start of the baking season thinking I need them for this recipe, when actually its maraschino cherries that I need. The recipe calls for red and green but you can get away with just red. (How long do cherries last anyway??? They're not a high demand item)

Cherry Shortbread Squares
1 cup butter
2 cups all purpose flour (or slightly less as mixture is dry)
1/2 cup raisins
1/4 cup white sugar
2/3 cup coconut
2/3 cup red and green maraschino cherries, cut up fine
1 can condensed milk

Butter an 8inch pan. Cream butter and sugar together. Add flour. Pat dough evenly into prepared pan.
Pierce with a fork every half inch. Bake 30 min at 350F.
Combine remaining ingredients. Spread evenly over shortbread. Bake 35 minutes or until golden brown. Cool in pan and cut into squares. *I cut the edges off so it looks nicer but they're still yummy!

If you want to see the process I posted this recipe in 2012. Whoops!

Orange Cranberry Slice and Bake cookies

I love these cookies. Citrus and cranberry with a shortbread base. These would be ideal for a Christmas cookie plate. The best thing is you can pop them in the freezer and bake them up freshly as needed. I am a firm believer in fresh baking. Just never seems to come out the same once it's been in the freezer for a bit. So these are great for convenience and you can mix them up ahead of time.
The ingredients are simple also:

Just 5 ingredients plus 2 add-ins. Here they are rolled into a log, ready to be wrapped in wax paper and stored in the freezer....

 They taste just like the scones at Dana Shortt Gourmet foods.

 

 

Orange Cranberry Slice and Bake cookies

 

1 cup butter, unsalted at room temperature

1 cup icing sugar

1 tsp. vanilla extract

1/2 tsp salt

2 cups flour

Mix and add in the following:

zest of 2 oranges

1/2 cup dried cranberries (crasins)

 

Mix and mold into 2 logs, roll in waxed paper and place in Ziploc in freezer. Thaw to room temperature. Slice and bake at 350 F, 15 to 20 min or until edges are slightly golden. Keep well.

 

You can also chill them in the refrigerator for at least 2 hours and bake right away if you can't wait.



Christmas Shortbread Squares

The calendar has turned to December and I have started my Christmas baking. I always start with shortbread and then progress to the other items that I prefer to refrigerate rather then freeze. I find so often that you need the items well before actual Christmas day if you want to take them to various events. Every year I swear I will start earlier but it never seems to pan out that way. Regardless, this is one part of Christmas preparations that I particularly enjoy even when I'm pressed for time.

I won't lie, these squares can be a little tricky. They have to be watched carefully in the oven to avoid over-browning and they are very sensitive when you are cutting them. The bottom can get a little crumbly and separate from the topping. I'm going to try a little less flour in the base, next time I make them but these ones turned out pretty well.

It starts with a shortbread base (can't go wrong with that)...

Then you add a topping off sweetened condensed milk, raisins,coconut and cherries (I usually put nuts in everything so this is a nice change)...

Don't they look festive? I didn't have green cherries but I think they look good anyway.
 Happy Christmas baking!

Christmas Shortbread Squares
Base: 1 cup butter
1/4 cup white sugar
2 cups all purpose flour

Topping:
1/2 cup raisins
2/3 cup coconut
2/3 cup red and green maraschino cherries, chopped fine
1 can Eagle Brand condensed milk

Pre-heat oven to 350F. Grease a 9 x9 baking pan
Cream butter and sugar together. Blend in flour, pat dough into pan and pierce with a fork every half inch. Bake 30 minutes.
Combine remaining ingredients. Spread evenly on shortbread. Bake 35 minutes or until golden brown. Cool in pan, Cut into squares. Sprinkle with icing sugar if desired.