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Tender Cherry Shortbread Cookies

I cant begin to imagine how many dozens of these lucious cookies I have made over the years. The drizzled chocolate catches the eye of everyone who walks past the cookie tray...and prompts them to try one or two. —Lorraine Caland, Shuniah, Ontario

48 ServingsPrep: 45 min. + chilling Bake: 15 min./batch

Ingredients

2 cups unsalted butter, softened
1 cup confectioners' sugar
3 cups all-purpose flour
1/2 cup cornstarch
1/8 teaspoon salt
1/2 cup dried cherries, finely chopped
2 teaspoons dried lavender flowers, optional
1 cup dark chocolate chips, melted
1 cup white baking chips, melted

Directions

In a large bowl, cream butter and confectioners' sugar until light
and fluffy. Combine the flour, cornstarch and salt; gradually add to
the creamed mixture. Stir in cherries and lavender if desired.
Divide dough in half.
Roll each portion into an 8-in. x 3-in. x 2-in. rectangle. Wrap each
in plastic wrap. Refrigerate overnight or until firm. Unwrap and cut
into 1/4-in. slices. Place 1 in. apart on ungreased baking sheets.
Bake at 325° for 15-18 minutes or until edges are lightly
browned.
Cool for 2 minutes before carefully removing to wire racks to cool
completely. Drizzle each with melted dark and white chips. Let stand

2 of 2

Tender Cherry Shortbread Cookies (continued)

Directions (continued)

until set. Yield: 4 dozen.

Nutrition Facts: 1 cookie equals 160 calories, 10 g fat (6 g saturated fat), 21 mg cholesterol, 11 mg sodium, 16 g carbohydrate, trace fiber, 1 g protein.