Cherry Shortbread Cookies

Cherry Shortbread Cookies

Ingredients:
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
butter, without salt
sugars, granulated
salt, table
cherries, sweet, raw

Directions:
Preheat oven to 300 degrees F (150 degrees C).
Line a cookie sheet with parchment paper.
Using a food processor, mix the flour, butter, sugar and salt for 20 seconds.
Add the cherries and pulse until chopped (about 20 seconds).
Turn out the mixture onto a work surface and gather into a smooth, compact ball.
On a lightly floured surface, form the dough into a 7 by 9 inch rectangle, about 1/4 inch thick.
Cut into 12 rectangles.
Prick each cookie 3 times with a fork.
Using a metal spatula, place the cookies about 1 inch apart on the prepared cookie sheet and refrigerate for 20 minutes.
Bake until light golden brown (30 minutes).
Let cool for 10 minutes before transferring to a rack to cool completely and sprinkle with sugar.