Cherry Shortbread Bites
|Margarine/Butter||1 Cup (16 tbs), softened|
|Sugar||3⁄4 Cup (12 tbs)|
|All purpose flour/Unbleached flour||2 1⁄4 Cup (36 tbs) (Pillsbury)|
|Orange juice/Water||2 Tablespoon|
|Almond extract||1⁄2 Teaspoon|
|Red cherries/Green cherries||1 Cup (16 tbs), quartered (From 8 Ounce Package)|
|Semi-sweet chocolate chips||1⁄4 Cup (4 tbs)|
Heat oven to 300Â°F.
In large bowl, beat margarine and sugar until light and fluffy.
Lightly spoon flour into measuring cup; level off.
Stir in flour, orange juice, almond extract and vanilla; mix well.
Press dough into ungreased 13x9-inch pan.
With knife, score or mark dough into squares, 10 across and 8 down.
Press a cherry piece into each square.
Bake at 300Â°F for 25 to 30 minutes or until light golden.
DO NOT OVERBAKE.
With knife, immediately cut through scoring to separate bars.
Place chocolate chips in small resealable plastic bag.
Place in bowl of very hot tap water (bag will float).
Knead occasionally until chocolate is melted.
Pat plastic bag dry.
Snip very small opening in corner of plastic bag; pipe a thin stream of melted chocolate over warm shortbread in a zigzag pattern.