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shortbread

Cherry Ribbon Cookies

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Cherry Ribbon Cookies

I’ve had this Taste of Home Cherry Ribbon Cookies recipe forever. Theirs call for raspberry, but the cherry preserves really take the whole cookie up a notch in my opinion. I love cherry anything!

These cookies are buttery shortbread with a cherry preserves center. Very reminiscent of a thumbprint cookie, but I love the shape and delicacy of these cookies better.

The almond flavoring in the glaze puts a tasty finish on them. They’re so pretty, too.

Cherry Ribbon Cookies

It’s a snap to put together the cookie dough. Shaping them into logs takes just a few minutes, then you bake them for 10 minutes, remove from the oven and spoon the preserves in and bake them another 10 minutes.

You have to be careful when moving them over to the cutting board and rack, because they will crack. If they do crack, you can use the glaze to sort of ‘glue’ them back together. I know all those tricks because anything than can go wrong will go wrong when I’m baking!

Cherry Ribbon Cookies

Make these pretty little delicate Cherry Ribbon Cookies for your holiday platter. I also make them year round because they’re a popular cookie on a cookie platter and go quickly.

Use whatever jam or preserve that strikes your fancy (or like me – whatever you have open in the refrigerator).

Cherry Ribbon Cookies

Cherry Ribbon Cookies

Yield: 3 dozen
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes

Excellent shortbread cookie with a luscious cherry preserve-filled center.

Ingredients

  • 1 C butter (softened)
  • 1/2 C sugar
  • 1 egg
  • 1 tsp vanilla
  • 2 1/4 C all-purpose flour
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1/2 C cherry preserves (or flavor of your choice)
  • Glaze:
  • 1 C powdered sugar
  • 2-3 tbsp evaporated milk
  • 1/4 tsp almond extract
  • 1/2 tsp vanilla

Instructions

  1. Preheat the oven to 350° and prepare two cookie sheets with parchment paper.
  2. Cream together the butter and sugar. Beat in the egg and vanilla.
  3. In a medium bowl, combine the flour, baking powder, and salt. Slowly add the flour to the butter/sugar mixture and mix well.
  4. Divide the dough into three portions; shape each into a 12" x 2" log and place on the cookie sheet, leaving 3 to four inches between each log.
  5. Make a 1/2" depression down the center lengthwise of each log. Bake for 10 minutes, then remove from the oven. The depression will have puffed up a bit, so carefully with your thumb create the 1/2" depression again.
  6. Fill the depressions with jam and bake 10-11 minutes longer (don't over bake - they shouldn't get brown except barely around the edges). Let cool for 10 minutes, then carefully move parchment paper and baked logs to a large cutting board. Cut the logs into 3/4" slices, then carefully move to a wire rack that has waxed paper under it.
  7. Cool cookies completely. Make the glaze in a small bowl by pouring in all of the glaze ingredients, then whisky briskly until smooth and not grainy. Drizzle glaze over the cookies at an angle. Store cookies in a tightly sealed container.

Notes

Tips and Stuff:

Use whatever kind of jam or preserves you want (a lot of people use raspberry).  I prefer the cherry preserves.  Yum.

Be careful when moving logs to the cutting board and then the cookies to the rack.  They're delicate cookies and will break easily.

I pour the glaze into a zip lock sandwich bag, snip off a tiny corner and drizzle the glaze over the cookies.  It's a lot less messy and you can just throw the bag away when finished.

Nutrition Information:
Yield: 36 Serving Size: 1 cookie
Amount Per Serving: Calories: 116Total Fat: 6gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 19mgSodium: 70mgCarbohydrates: 15gFiber: 0gSugar: 8gProtein: 1g

Nutrition Values are Approximate

© Taste of Home
Category: Cookies

Almond Fudge Shortbread Bars

by 1 Comment

Updated: December 2020

Almond Fudge Shortbread Bars
My Pinterest account is full of wonderful recipes that I’ve promised myself to make one day, including these Almond Fudge Shortbread Bars from Baker by Nature.

I tweaked them just a bit and ended up with rich, fudgy chocolate dessert bars.

Almond Fudge Shortbread Bars

Sometimes you just want to make something straightforward with ingredients you already have in your cabinets. I always keep condensed milk, almond extract, real butter, and bars of bittersweet and semi-sweet baking chocolate handy and use them quite a bit.

I guess I should keep more broccoli, cauliflower, and spinach – you tend to eat what you have – but they’re not as much fun to eat as a chocolate thingy with condensed milk and butter.

The shortbread on these bars is perfect. Light, almost flaky, and could be eaten by itself (as can the fudge). Spread that decadent, thick fudge-like chocolate mixture on top, sprinkle toasted almonds on top for a nice crunch, and you have terrific Almond Fudge Shortbread Bars.

Almond Fudge Shortbread Bars

You’ll need to cut these bars into very small squares and have a glass of milk standing by. They’re very rich and very, very tasty.

It’s a toss up on whether I like the shortbread or the fudge part better, but I’ve decided they go together perfectly to make the ultimate little dessert bite. Update: these are more awesome at room temperature than refrigerated.

Tired of sifting through Pinterest for those perfect recipes?  For many years I’ve organized and saved wonderful-looking recipes like this one to try – come visit and follow my Pinterest page and browse around.

More fantastic dessert bar recipes!

 

Close up of fudgy bars on shortbread

Almond Fudge Shortbread Bars

Yield: 36 to 40 small pieces
Prep Time: 15 minutes
Cook Time: 15 minutes
Inactive Time: 2 hours
Total Time: 2 hours 30 minutes

Rich, decadent fudgy shortbread bars.  Cut them small - they're rich! Adapted from Baker by Nature.

Ingredients

  • Shortbread
  • 1/2 C (one stick) butter, softened
  • 1/8 tsp almond extract
  • 1/4 C powdered sugar
  • 1/4 tsp salt
  • 1 C all-purpose flour
  • Fudge Topping
  • 8 oz semi-sweet chocolate bar, chopped
  • 8 oz semi-sweet chocolate chips
  • 1 can (14 oz) sweetened condensed milk
  • 1 tbsp butter, cut into small pieces
  • 1/2 tsp almond extract
  • 1/2 C sliced almonds, toasted

Instructions

  1. Preheat the oven to 350°.  Spray an 8x8" pan and line with parchment paper.  Spray the parchment paper and any of the exposed inside of the pan.
  2. Shortbread:  In a large bowl, beat the butter, almond extract, powdered sugar, and salt until smooth and fluffy, 1-2 minutes.  Gradually add the flour, mixing until just combined.  Give it a final stir by hand to make sure everything is scraped up from the bottom and mixed in.
  3. Put the shortbread dough into the prepared pan and press into an even layer.  Bake 14-15 minutes until lightly browned around the edges.  Set on a rack to cool while you make the fudge topping.
  4. Fudge Topping: In a microwave-safe bowl, combine the chocolate, condensed milk, and butter.  Microwave on at 50 percent power for 30 seconds, then stir.  Repeat at 30 second intervals (about 3 more times), stirring between each until smooth.  Remove from microwave, add the almond extract,  and continue stirring for 15 to 20 seconds.  
  5. Spread the mixture over the shortbread (it will be not quite as thick as fudge, but close) and smooth into an even layer.  Sprinkle with toasted almonds and lightly press them into the fudge. 
  6. Let cool at room temperature for about 10 more minutes, then refrigerate for about 2 hours until firm.  Cut into very small squares to serve.  (Best served at room temperature.)

Notes

Tips and Stuff:

I used Ghirardelli Semi-Sweet (60%) chocolate bar and Nestle's semi-sweet chips.  You can use any combination, but I found that half baking bar, half chips is just about right.

To toast almonds, spread them in a single layer on a cookie sheet and toast for 15 minutes in the preheated oven, stirring once while they're toasting.

These would be good sprinkled with a little sea salt before refrigerating!

Nutrition Information:
Yield: 36 Serving Size: 1 bar
Amount Per Serving: Calories: 97Total Fat: 5gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 1mgSodium: 26mgCarbohydrates: 13gFiber: 1gSugar: 9gProtein: 1g
© Baker by Nature
Category: Bars

Gooey Butter Chocolate Chip Shortbread Bars

by 3 Comments

I’m still working through the five pounds of chocolate chips we’ve had for awhile and found this recipe for Gooey Butter Chocolate Chip Shortbread Bars at Averiecooks.com.

Every word of that recipe name is something I love! I adapted it just slightly and ended up with a decadent chocolate chip bar with a wonderful shortbread crust.

Here’s a shot to show you the “gooey” part:

That shortbread crust is buttery and crunchy, and is a perfect contrast for the sweet chocolate chips and that gooey center. We warmed it up, added a scoop of vanilla ice cream and our little eyeballs rolled back in our head!

It’s a lot like the Pizookie dessert at B.J.’s Brewhouse (one of my favorite lunch spots).

Just an aside – every one of the chocolate chips I sprinkled on top of the dough ended up upside-down after baking. Huh. Go figure.

I was thinking that I might cook it a little longer next time and Bret said not to because the gooey dough was the best part!

We’ll be making Gooey Butter Chocolate Chip Shortbread Bars again for two reasons – it’s tastes terrific and I still have about two pounds of chocolate chips left.

Gooey Shortbread Chocolate Chip Bars

Gooey Butter Chocolate Chip Shortbread Bars

Yield: 12 - 16
Prep Time: 20 minutes
Cook Time: 40 minutes
Inactive Time: 2 hours
Total Time: 3 hours

Buttery shortbread crust covered in rich chocolate chip cookie(ish) dough. 

Ingredients

  • Shortbread Crust
  • 1/2 C (1 stick) butter, softened
  • 1 C all-purpose flour
  • 1/3 C confectioners' sugar
  • 1 tbsp cornstarch
  • 1 tsp vanilla extract
  • 1/2 tsp salt
  • Filling
  • 2 tbsp light corn syrup
  • 1 tbsp water
  • 2 tsp vanilla extract
  • 1/2 C (1 stick) butter, softened
  • 3/4 C granulated sugar
  • 1/2 tsp salt
  • 2 large eggs, room temperature
  • 1 C all-purpose flour
  • 3/4 C, plus 2 tbsp semi-sweet chocolate chips

Instructions

  1. Preheat oven to 350°.  Set out eggs so they will be room temperature by the time you make the filling.  Spray an 8-inch square baking pan with cooking spray, line with aluminum foil, then spray the foil.  Set aside.
  2. To make the shortbread crust:  To the bowl of a stand mixer fitted with a paddle attachment, add all of the shortbread ingredients and beat on low speed until combined and a soft dough forms, 2 to 3 minutes.  Turn out dough into prepared pan and smooth out into an even, flat layer. 
  3. Pierce dough with a fork in about a dozen places so steam can escape while it bakes.  Bake for 12-14 minutes or until crust has just barely set.  It shouldn't be browned, just blonde and barely crusted over.  Set aside until filling is ready. 
  4. To make the filling:  While the crust bakes, make the filling.  In a small bowl, mix the corn syrup, water and vanilla together and stir to combine.  Set aside.
  5. Wipe out the mixer bowl you used for the crust and add the butter, sugar and salt.  Beat on medium-high speed until smooth, about 2-3 minutes, scraping down the sides once.
  6. Scrape down the sides of the bowl again and add the eggs.  Beat on medium-high speed until smooth and combined, 1-2 minutes.
  7. Scrape down the sides of the bowl and add half the flour and half the corn syrup/water mixture.  Beat on low speed until smooth and combined, about 1 minute.
  8. Add the remaining flour and corn syrup/water mixture and beat on low until smooth, about 1 minute.  Add the 3/4 cup of chocolate chips and beat on low speed about 30 seconds.
  9. Pour filling onto the slightly cooled crust and spread into an even, smooth layer.  Sprinkle the remaining 2 tbsp of chocolate chips over the top.
  10. Bake for about 25-27 minutes, or until the edges have set.  The center will be mostly set (it will jiggle some and have a few light golden brown spots).  Don't over bake or they won't be gooey.  Allow bars to cool in the pan on a wire rack for at 2 hours before cutting (so they will set up).  Keep leftovers in an airtight container at room temperature for up to 1 week.

Notes

Tips and Stuff:

Be sure you let the eggs come to room temperature so the batter won't look curdled by adding cold eggs to the butter mixture.

I used regular-sized chocolate chips, but averiecooks.com recommends mini chocolate chips - use what you have.

The original recipe uses unsalted butter - I used salted.  They didn't end up too salty.

Nutrition Information:
Yield: 16 Serving Size: 1 bar
Amount Per Serving: Calories: 134Total Fat: 1gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 23mgSodium: 159mgCarbohydrates: 28gFiber: 1gSugar: 15gProtein: 3g

Nutrition Values are Approximate

© www.AverieCooks.com
Category: Bars

Chocolate Shortbread (Joy of Cooking)

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I’m in a new group called Tasting Table Cookbook Club and they pick one cookbook a month, usually a well-known cookbook/chef, and we make as few or as many recipes from the book as we want throughout the month. This month’s book is the ultimate classic Joy of Cooking!

As well known as it is, I’ve never owned a copy of the Joy of Cooking, so I went down to our trusty library and picked it up. It’s an amazing anthology of not only basics, but hundreds of other simple-to-complicated recipes. What a treasure!

I chose to make this Chocolate Shortbread because, well, I love both chocolate and shortbread.

A lot of shortbread can turn out dry and crumbly, but this one, even after completely cooled, isn’t dry at all. It’s buttery, sweet, and has that slightly crumbly shortbread texture.

I used Ghirardelli Intense Dark Cherry Tango chocolate (it calls for semisweet or bittersweet) and it added an extra level of slightly-cherry flavor to it.

This Chocolate Shortbread is a quick throw together recipe, but be particularly gentle with the dough so you don’t end up with a dry, sandy texture. This is outstanding with a cup of hot tea or coffee, too!

Hope you try it.

shortbread on a plate with a tea cup

Chocolate Shortbread (Joy of Cooking)

Yield: 20 bars
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes

Outstanding example of good shortbread with an additional plus of being chocolate flavored.

Ingredients

  • 1 C (2 sticks) unsalted butter, softened
  • 1/2 C sugar
  • 1/4 tsp salt
  • 3 oz semisweet or bittersweet chocolate, melted and slightly cooled
  • 2 C all-purpose flour

Instructions

  1. Preheat the oven to 300°.
  2. Beat the butter, sugar and salt together until fluffy.  Melt the chocolate, cool slightly, then stir into the butter mixture until blended.  Gently stir in the flour until mixed.
  3. Press the dough evenly into the bottom of an ungreased 13x9" baking pan.  Bake until the top is firm when lightly pressed and a toothpick inserted in the center comes out clean, 38-40 minutes. 
  4. Remove the pan to a rack and let cool until barely warm.  Cut into bars and transfer to a rack to cool. 
  5. Store in an airtight container.

Notes

I used salted butter and halved the salt.

I also used Ghirardelli Intense Dark Cherry tango chocolate to add a little cherry taste.

Make sure and cool the chocolate quite a bit before adding to the butter mixture so it won't melt the butter!

I turned the pan halfway through baking.  Next time I'll use parchment paper so I can lift out the bars and cut evenly. 

Nutrition Information:
Yield: 20 Serving Size: 1 bar
Amount Per Serving: Calories: 97Total Fat: 3gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 2mgSodium: 35mgCarbohydrates: 16gFiber: 1gSugar: 5gProtein: 2g

Nutrition Values are Approximate

© Joy of Cooking
Category: Bars

Orange Shortbread with Cherries

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Yay, it’s Christmas cookie time!  I look forward to this every year until about a week into baking, then I think “why am I doing this???”  But then the cookies and candies get sorted on the holiday platters and it’s all worth the time and effort.

Orange Shortbread with Dried Cherries
This little cookie is one of my favorites.  It’s a very tender shortbread, loaded with orange zest and dried cherries.

It’s really very simple and so full of flavor.  They’re perfect for a Christmas party plate.

Orange Shortbread with Dried Cherries2
Often when people think of shortbread, they think of dry, sandy or crunchy cookies, but these are different.  Just be sure and cook them for no longer than 10 minutes and take them out before you start seeing browning.

I took these Orange Shortbread with Cherries to a party this weekend and sadly didn’t save any for us back at the house. Guess I’ll have to make another batch and declare it’s for quality control.

I like the photo below because of the vivid colors.  The dried cherries are dark red, but I think you could use maraschino cherries and they would be fine (and brighter red).   And don’t you love the fact that the grass is tall and bright green and it’s December?

Orange Shortbread with Dried Cherries3

Orange Shortbread with Dried Cherries

Orange Shortbread with Cherries

Yield: 42 cookies
Prep Time: 10 minutes
Cook Time: 10 minutes
Inactive Time: 3 hours
Total Time: 3 hours 20 minutes

Tender shortbread with tangy dried cherries.  Love 'em.

Ingredients

  • 1 C butter, softened
  • 3/4 C confectioners sugar
  • 1 tbsp grated orange peel
  • 2 tsp vanilla extract
  • 1/2 tsp almond extract
  • 2 C all-purpose flour
  • 1/4 tsp baking powder
  • 1/8 tsp salt
  • 1/2 C chopped dried cherries

Instructions

  1. Cream the butter and confectioners sugar in a large bowl until well-blended. Scrape down the sides as needed.  Add the lime peel, vanilla extract and almond extract, and continue beating and scraping down the sides of the bowl.  
  2. In another bowl, mix the flour, baking powder and salt; gradually beat into the creamed mixture.  Stir in the cherries.
  3. Divide the dough in half and roll into 7-8 inch logs.  Wrap in plastic wrap and refrigerate for 2 1/2 - 4 hours until firm.
  4. Preheat the oven to 350 degrees.
  5. Unwrap and cut the dough crosswise into 1/4 inch slices.  Place 2 inches apart on ungreased baking sheets or parchment paper and bake for 9-10 minutes.  They may not look done, but they are!  Cool on a rack and store in a sealed container at room temperature.

Notes

Tips and Stuff:

You could use maraschino cherries (red and green would be very Christmasy) - just be sure and dry them very well after chopping so the  juice doesn't change the texture of the cookie.

After rolling into logs and refrigerating, I made sure and turned the log every 30 minutes so the roll would stay round and not flatten on one side. (Or another tip: cut an empty paper towel roll lengthwise and place the logs into the roll to keep the dough round!)

I stress again to not let them cook more than 10 minutes or they'll brown and be crunchy/dry instead of excellently tender.

Nutrition Information:
Yield: 42 Serving Size: 1 cookie
Amount Per Serving: Calories: 76Total Fat: 4gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 12mgSodium: 45mgCarbohydrates: 8gFiber: 0gSugar: 3gProtein: 1g

Nutrition Values are Approximate

© sblades
Category: Cookies