Ingredients

1 c flour
1/2 c corn starch
1/2 c icing sugar
3/4 c butter
1/2 c crushed walnuts
1/2 c Marachino cherries chopped
Among all the variations on the Classic Canada cornstarch shortbread recipe we made, this one seems to be a real popular one. For some reason the moisture from the cherries combined with the crunch of the walnuts along with the buttery shortbread combine perfectly to satisfy almost everyone that has tried them. The quantities we provide below for the cherries and walnuts are just suggestions. We found this ration to work well. We chopped up the cherries and crushed up the walnuts into smaller pieces so that there is nice equal distribution of cherry walnut yumminess throughout the shortbread but, maybe you like chunks! It’s all good!

Instructions

1. Cream together first four ingredients.
2. Add in crushed walnuts and maraschino cherries.
3. Roll into 1 inch balls.
4. Flatten balls with fork onto a cookie sheet.
5. Chill for 30-60 minutes.
6. Preheat oven to 300 F.
7. Bake for 15-20 minutes or until golden brown around edges and bottom.

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