After our walk through The National Trust land, donated in 1929 by Cara Rogers Broughton and her sons, we stopped at the Tea House to enjoy some refreshment before heading to Windsor Castle. I had the Cherry Shortbread and my friend had a piece of Almond Frangipane Tart. I couldn't wait to see if I could replicate this shortbread when I got home; I have a friend who loves shortbread and I wanted to surprise her! Just as delicious and it will be one I make again.
1 1/2 cups (3 sticks) unsalted butter
1 cup confectioners' sugar (icing sugar)
1 tsp. vanilla extract
3 cups King Arthur all-purpose flour
1/4 tsp. salt
3/4 cup dried cherries, cut in half
3/4 cup confectioners' sugar
2 T very warm water
1/4 tsp. almond extract
1 T Light Karo syrup
Start by hydrating the cherries in boiling water; making sure you cover them completely. Allow to stand at least an hour or longer. Drain well in a sieve, then scatter them on paper toweling to make sure excess moisture is removed.
In a stand mixer, using the paddle attachment, cream the butter and confectioners' sugar together completely. Scrape down the sides of the bowl with a rubber spatula if needed. Add the vanilla extract and beat once more. Add the flour and salt and mix on low just until the dry ingredients are fully incorporated.
Bring dough together on a board and divide in half. Press half of the shortbread into the prepared pan, pressing with your fingers to spread completely. Use either a "docker" or a fork to poke holes into the dough (this allows it to bake evenly.)