Still in my festive cookies collections, Cherry shortbread serve best with coffee!
- 200grams white margarine /unsalted margarine
- 150grams caster sugar
- 1/2 tsp vanilla powder
- 300grams flour
- 1/2 tsp salt
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 200grams maraschino cherries, drain cherries and diced.
In a large bowl cream the margarine and caster sugar until smooth, add flour, salt, baking powder, baking soda, stir it til well combine, mix in maraschino cherries.
place the whole batter into 30x30x3cm cookie sheet, make sure to coat the cookie sheet with abit of butter so it won’t sticks. Bake for 30 minutes in 160’c until set or light golden brown. Cool it for 10 or 15 minutes. Using a serrated knife cut into 2×5 cm slices.
Stored it in tightly covered container.