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Kittencal's Buttery Pan Shortbread

Created by KittenCal on September 11, 2011

1 cup butter (very cold butter, cut into pieces, make sure that the butter is very cold, place in the freezer for about 8-10 minutes)
1 cup candied cherries, coarsely chopped (red or green or a combo of both, or can use dried cranberries)
Confectioners sugar, for dusting (optional)

Step 1: Preheat oven to 325 degrees F (set oven rack to second-lowest position).
Step 2: Prepare two (8-inch) square cake pans (can use 8-inch round pans).
Step 3: In a food processor blend the first 4 dry ingredients.
Step 4: Add in the cold butter pieces, and blend for about 30 seconds or more to combine.
Step 5: Divide the mixture evenly between the two pans, then press the dough in firmly.
Step 6: Bake for about 30-35 minutes (longer for more crispy) or until baked through and pale golden (don’t over bake!).
Step 7: Cool the baked dough in pans for 10 minutes.
Step 8: While the baked dough is still warm cut into small squares (or wedges if using a round pan) then cool completely.
Step 9: Using a spatula transfer to a plate.
Step 10: Sprinkle lightly with powdered sugar if desired.