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Cherry Cocoa Shortbread Squares

Whenever there is a potluck at work or a family gathering, I'm asked to bring these delectable bars. I found the recipe years ago and have made it countless times since. -Bettie Martin, Oneida, Wisconsin

36 ServingsPrep: 20 min. + chilling Bake: 15 min. + cooling

Ingredients

1/2 cup butter, softened plus 2 tablespoons butter, divided
1/4 cup sugar
1 cup all-purpose flour
2 tablespoons baking cocoa
2 cups confectioners' sugar
2 tablespoons milk
1/2 teaspoon vanilla extract
18 maraschino cherries, halved
GLAZE:
1 ounce unsweetened chocolate
1-1/2 teaspoons butter

Directions

In a large bowl, cream 1/2 cup butter and sugar. Beat in flour and
cocoa (mixture will be crumbly). Spread into a greased 9-in. square
baking pan. Bake at 350° for 15 minutes or until surface is set.
Cool on a wire rack for 15 minutes.
Meanwhile, in a large 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 microwave-safe bowl, melt the chocolate and butter; stir until

2 of 2

Cherry Cocoa Shortbread Squares (continued)

Directions (continued)

smooth. Drizzle over cherries. Refrigerate until glaze has hardened.
Cut into squares. Yield: 3 dozen.

Nutrition Facts: 1 serving (1 each) equals 84 calories, 4 g fat (2 g saturated fat), 9 mg cholesterol, 34 mg sodium, 13 g carbohydrate, trace fiber, 1 g protein.