Cherry Shortbread

When I was in England a few weeks ago, we had a "free" day to explore and went to Runnymede.  For all you who know your history, Runnymede is alongside the River Thames and most notably associated with the sealing of the Magna Carta.  It was during the reign of King John in 1215, it was signed and democracy was born.  The most important items to note was that it affected common and constitutional law as well as political representation, beginning the development of parliament.  The ideals of democracy were: limitation of power, equality and freedom.  If is sounds familiar, it was what our own Constitution was designed after over 200 years later!

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.

Cherry Shortbread

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

Glaze

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.

Preheat oven to 325F-degrees.  Line the bottom of a 9-inch square pan with parchment paper.  If you don't have a springform pan like I use, then make sure the parchment goes up at least two sides so you can lift the shortbread out when it's done.

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.)

Scatter the cherries on top, then, breaking off pieces of the second half, press gently over top to cover the cherries.   I also "poked" holes in this layer, then sprinkled with some sugar crystals lightly.

 Bake in the preheated oven for 30 to 35 minutes, or until a light golden brown.

 Remove from the oven and allow to cool in the pan for about 7 minutes before removing it to a cutting board.  You will want to cut the shortbread while it's warm.

I also decided to add a glaze since shortbread isn't overly sweet.

Very quick and oh so delicious.  It's the perfect afternoon treat with tea or anytime:-D Enjoy!