Cherry Cocoa Shortbread Squares Recipe

5 1 4
Cherry Cocoa Shortbread Squares Recipe
Cherry Cocoa Shortbread Squares Recipe photo by Taste of Home
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Cherry Cocoa Shortbread Squares Recipe

Read Reviews
5 1 4
Publisher Photo
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
MAKES:
36 servings
TOTAL TIME:
Prep: 20 min. + chilling Bake: 15 min. + cooling
MAKES:
36 servings
TOTAL TIME:
Prep: 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 smooth. Drizzle over cherries. Refrigerate until glaze has hardened. Cut into squares. Yield: 3 dozen.
Originally published as Cherry Cocoa Shortbread Squares in Taste of Home October/November 2002, p31

Nutritional Facts

1 each: 84 calories, 4g fat (2g saturated fat), 9mg cholesterol, 34mg sodium, 13g carbohydrate (9g sugars, 0 fiber), 1g protein.

  • 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
  1. 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.
  2. 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.
  3. In a microwave-safe bowl, melt the chocolate and butter; stir until smooth. Drizzle over cherries. Refrigerate until glaze has hardened. Cut into squares. Yield: 3 dozen.
Originally published as Cherry Cocoa Shortbread Squares in Taste of Home October/November 2002, p31

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2124arizona User ID: 845443 268288
Reviewed Jun. 23, 2017

"These bars are so pretty on a serving tray for the holidays; These bars a sooo yummy!!"

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