Dried Tart Cherry Shortbread Cookies

I have not made cookies in a long time… T has a major problem when it come to managing his intake count of cookies eaten… and of course it is my fault.  So to curb his consumption it was easiest for me to just not make cookies!   We both joke and laugh about his uncontrollable ‘need to eat’ when it comes to cookies!

It is nice to have some simple cookies to have once in a while when having a cup of tea or just for a quick sweet treat.  So today… I decided to cross the line and make some quick and easy shortbread cookies and hope that T could curb himself some and not sit down and eat the whole lot in one sitting.  I guess I could take it as a complement that he likes my cookies so much to have no restraint!

This recipe makes about a dozen cookies give or take a few… I have found it is best to make cookies in small batches for T’s sake!


  • 1 ¼ cup all-purpose flour
  • ½ cup unsalted butter, sliced and cold
  • 1∕8  cup sugar
  • 1 teaspoon finely grated orange zest
  • ¼- ½  cup dried tart cherries


Line baking sheet  with parchment paper.  When you are ready to bake they will bake in a 325˚ oven.  But you will need to chill for a few after you have made the cookies before you bake.

Combine sugar and orange zest in a small bowl and rub the  zest into the sugar with you fingers.  Using a food processor, mix all ingredients (except for dried tart cherries) for about 20 seconds.  Add the cherries and pulse a few times until they are chopped up a little, I like to have a few nice size pieces of tart cherries  left in dough.

Turn out the mixture onto the counter and compact into a ball (you will need to knead the dough a bit… do not give up it will come to a nice smooth dough ball!)  On a lightly floured surface roll dough to about 1∕2 inch thickness.  Using cooking cutter cut out cookies (you can just cut them into easy squares at this point!)  After cutting the cookies gather left over dough and roll and cut again til you have used up all the dough.

Place the cookies on the prepared cooking sheets as you go.  Once I have them all on the cookie sheets I place in refrigerator and chill good.  When ready to bake preheat the oven to 325˚.  Bake until light golden-brown, about twenty to twenty-five minutes.  Keep a watch on them the last five minutes or so.  Let them cool on the cookie sheets for a few minutes before transferring to cookie rack to finish cooling.

Combine ½ cup of powdered sugar with 1 tablespoon orange juice…  after they have completely cooled I glaze them with the simple powder sugar glaze and let them dry good (before I hide half from T.)  No I do not hide half from  T but probably should….

The combination of orange zest and dried tart cherries wakens up the taste buds and makes for a delightful cookie!