Cherry Port Shortbread Cookies

Created by Jon Payne

1 cup butter

2 cups all-purpose flour

1/2 cup confectioners' sugar

36 dried cherries

1 cup ruby port

Preheat oven to 350 degrees F (180 degrees C.)

Put dried cherries and port into a medium sauce pan over medium heat.  Reduce for about 20-30 min. (should be a thicker sauce and the cherries re-hydrated)

Combine butter, flour and confectioner's sugar and beat for 10 minutes.

Drop from teaspoon onto cookie sheet (you can put thru a cookie press to make them a little more decorative). Take the tip of your finger and press it in the center of each cookie. 

Bake for 15 to 18 minutes, or until cookies are golden browned.  The cookies need to be golden color. 

Place cookies on wire cooling rack over a lined baking sheet with lip with parchment paper.  Place one cherry in the center of each hot cookie!  Let cookies cool (2 minutes) and drizzle the remaining reduced port over each cookie.