Saturday, August 27, 2011

Saturday Baking~Sour Cherry Shortbread with Drippy Lemon Icing~

Hope everyone's having a relaxing Saturday! Saturdays are my days to try something new. I don't know if you're like me, but I have STACKS of recipes waiting in line to try. I am also a collector of Cookbooks. Today's recipe is from one of those cookbooks, called Macrina Bakery & Cafe Cookbook. It is a wonderful cookbook from a Seattle Cafe and it has many recipes using sour cherries. The recipe I tried today is called Sour Cherry Shortbread.

This is a really good shortbread recipe with dried sour cherries in it. And, no, the recipe did not call for pink lemon icing or candied cherries on top, but, here at Pink Piccadilly Pastries, we have to put our girly twist on things!
I used my vintage tablecloth with the pink roses and yellow ribbons today. So pretty!

Here's the recipe:
(slightly altered)

Sour Cherry Shortbread

1 cup light brown sugar
1/2 cup cornstarch
3 1/2 cups AP flour
1 tsp salt
4 sticks butter, slightly softened
3/4 cup dried tart cherries, coarsly chopped
1 tbsp vanilla extract

Combine brown sugar and cornstarch in the bowl of your stand mixer. Using the paddle attachment, mix on low speed for about 30 seconds to break up any clumps. Add flour and mix for another 30 seconds. Drop in butter and continue mixing on low speed until mixure is coarse and crumbly. Stop mixing as soon as dough starts to come together. Add cherries and vanilla and mix just until cherries are evenly distributed, 20-30 seconds.

Pull dough from bowl onto a floured work surface and divide into 2 equal parts. Place 1 piece of dough on a sheet of parchment paper and roll the dough out 1/4 inch thick. Lift parchment paper onto rimmed baking sheet and cover with another piece parchment paper. Repeat with remaining piece of dough. Chill both baking sheets in refrigerator for at least one hour.

Preheat oven to 325 degrees.

Remove baking sheets from refrigerator. Using any cookie cutter, cut out dough. Baking time will vary depending on size of cookies, so try to keep sizes consistent. Remove any excess dough and spread cookies out on the parchment lined baking sheets, leaving about 1 inch between cookies. Place 1 sheet of cookies in refrigerator while other sheet is baking.

Bake cookies, 1 sheet at a time, on center rack of oven for 20-25 minutes each, or until golden brown. Let cool on baking sheet for at least 20 minutes, then dust with powdered sugar.

The recipe says they make great holiday gifts and will last in an airtight container for up to one month.
To make my icing, I just used the juice of one lemon, some powdered cherry pink food coloring, and enough powdered sugar to make a fairly thick icing. Then I spread the icing on the cooled cookies and topped with half of a candied cherry. This is a very good recipe and I highly recommend it! Have a great day!


  1. I have not made cookies for ages...these are heavenly my friend. xoxox

  2. These look absolutely delicious Jina! As always your presentation is just a delight to the eye. Have a great Sunday.

  3. Your photos are lovely! I tweeted them today (ShortbreadBetty).
    Thought you might enjoy my shortbread blog:
    Best wishes. Betty