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Cherry Cocoa Shortbread Squares

 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 King Arthur Unbleached 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.
Nutritional 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.