Cherry Cocoa Shortbread Squares
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- 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
Instructions: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.