SHORTBREAD BUTTER COOKIE (Joy Taylor-Skiba)

1 c. butter, softened
5/8 c. sugar (1/2 c. plus 2 T.)
2 1/2 c. all purpose flour

Cream the butter with the sugar. Add flour, a little at a time, to form a firm dough. Knead lightly and form into a ball. Chill for 30 minutes. Break or cut off a piece of dough the size of a walnut - to a golf ball and flatten out to a 1/2 inch thickness. Place on an ungreased sheet. Bake 350°: about 20 minutes or til lightly browned around the edges. Cool and ice if desired.

GLAZE FOR SHORTBREAD COOKIES:

2 c. of 10X confectioners sugar, sifted
4 T. (approximate) of Maraschino cherry juice
red Maraschino cherries, finely diced and drained (the amount is your choice)

Add cherry juice, one tablespoon at a time to the sifted powdered sugar, mixing well. When you have reached spreading consistency or desired thickness, you've added enough liquid. Then stir in the desired amount of finely diced maraschino cherries. Ice the shortbread cookies and let dry. Keep in an airtight container with waxed paper between layers.

Note: Other juices such as orange, pineapple, etc. may be substituted for the cherry juice.

Shortbread Butter Cookie recipe published in our January, 2008 Menu Minder, Issue #291.