Ingredients
1
tablespoon granulated sugar
1
cup butter, softened
1/2
cup powdered sugar
2 1/2
cups all-purpose flour
1/8
teaspoon salt
1/4
cup miniature semisweet chocolate chips
1/4
cup finely chopped dried cherries
1
teaspoon vanilla
1/2
cup granulated sugar
Preparation
Heat oven to 325°F. Line 8-inch square pan with foil, leaving foil overhanging at 2 opposite sides of pan. Grease foil with shortening; sprinkle with 1 tablespoon granulated sugar.
In large bowl, beat butter with electric mixer on medium speed until creamy; add powdered sugar, beating well. In medium bowl, mix flour and salt; gradually add to butter mixture, beating until well blended. Stir in chocolate chips, cherries and vanilla. Press dough into pan.
Bake 40 minutes or until golden. Cool in pan 30 minutes or until slightly warm. Use foil to gently lift shortbread out of pan. With sharp knife, cut into 8 rows by 8 rows. Dip shortbread squares in 1/2 cup granulated sugar.
