Cherry Cocoa Shortbread Squares 1/2 C. plus 2 T. butter, softened, divided 1/4 C. sugar 1 C. flour 2 T. baking cocoa 2 C. confectioners' sugar 2 T. milk 1/2 tsp. vanilla extract 18 maraschino cherries, halved
Glaze: 1 (1 oz.) square unsweetened chocolate 1 1/2 tsp. butter Preheat oven to 350ºF. In a mixing bowl, cream 1/2 C. butter and sugar. Beat in flour and cocoa (mixture will be crumbly). Spread into a greased 9 X 9 square pan. Bake 15 minutes or until surface is set. Cool on a wire rack for 15 minutes. Meanwhile, in a mixing 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 microwavable bowl, melt the chocolate and butter; stir until smooth. Drizzle over cherries. Refrigerate until glaze has hardened. Cut into squares. Makes 3 dozen. Smiles from the LR --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
