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Cherry Cocoa Shortbread Squares

Total Time

Prep: 20 min. + chilling Bake: 15 min. + cooling


3 dozen

Updated: Oct. 20, 2022
Whenever there is a potluck at work or a family gathering, I'm asked to bring these delectable bars. I found the recipe years ago and have made it countless times since. -Bettie Martin, Oneida, Wisconsin


  • 1/2 cup butter, softened plus 2 tablespoons butter, divided
  • 1/4 cup sugar
  • 1 cup all-purpose flour
  • 2 tablespoons baking cocoa
  • 2 cups confectioners' sugar
  • 2 tablespoons milk
  • 1/2 teaspoon vanilla extract
  • 18 maraschino cherries, halved
  • GLAZE:
  • 1 ounce unsweetened chocolate
  • 1-1/2 teaspoons butter


  1. In a large bowl, cream 1/2 cup butter and sugar. Beat in flour and cocoa (mixture will be crumbly). Spread into a greased 9-in. square baking pan. Bake at 350° for 15 minutes or until surface is set. Cool on a wire rack for 15 minutes.
  2. Meanwhile, in a large bowl, combine confectioners' sugar and remaining butter; beat in milk and vanilla until smooth. Spread over crust. Pat cherries dry with a paper towel; arrange over frosting and press down gently.
  3. In a microwave-safe bowl, melt the chocolate and butter; stir until smooth. Drizzle over cherries. Refrigerate until glaze has hardened. Cut into squares.

Nutrition Facts

1 each: 84 calories, 4g fat (2g saturated fat), 9mg cholesterol, 34mg sodium, 13g carbohydrate (9g sugars, 0 fiber), 1g protein.

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