Like what you see? Share it with your friends!

Shortbread. What else is there to say?  Everyone loves it.  Well, I’m about to kick plain old shortbread up a notch with glace cherries – Glace Cherry Shortbread is on the menu today!


My love for glace cherries most certainly wasn’t a lifelong affair. Until last Christmas, I had never even dared try one!  (Even though my mom used to bake with them often.)  Blogging about food has forced me to try new foods so that I can provide an array of recipe options to you, Dear Reader.  Yes, that’s right; I took one for the team!


To me, there was just something extremely unappealing about these brightly coloured cherries floating in a sticky, sugary syrup. I blame much of that point of view on both my mom and dad.  Back in my early teen years, they both worked at a large industrial food plant which produced glace cherries, along with a million types of vinegars and pie fillings.  When they came home from work, the stench would follow.  Imagine being trapped in a factory with millions of gallons of vinegars being boiled all day long.  The smell was disturbing to say the least.


My mom would bring home large buckets of pie fillings, and of course, red and green glace cherries. I’m not sure what she did with them all, but she kept bringing them home. 


And my dad, well, he worked in the vinegar part of the plant. So, yes, you guess it; he brought home vinegars.  I remember the glass bottles of vinegar looked like wine.  They were never used, or even opened for that matter, but he brought them home anyway.


I wish I was a foodie way back then. I could have put those cherries and vinegars to good use.  I’m pretty sure I would have let the pre-made pie fillings fall by the wayside though.  They were never, and are not, something I purchase often (with the exception of pumpkin!)


Now, shortbread, however, is one of my favourite Christmas treats. I tend to make my own shortbread every holiday season, but during the summertime, I often crave it and resort to purchasing a package of Walkers Shortbread, which is available worldwide – it’s the best thing to homemade that you can possible get! #walkersshortbread


I read that shortbread originated in Scotland in the mid-1700s, and was first printed in recipe form by a Scotswoman named Mrs. McLintock. Who can argue with a recipe that old which is still being used today? 


Glace Cherry Shortbread
Yields 60
Write a review
Prep Time
10 min
Cook Time
15 min
Total Time
25 min
Prep Time
10 min
Cook Time
15 min
Total Time
25 min
63 calories
7 g
8 g
4 g
1 g
2 g
17 g
21 g
3 g
0 g
1 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 63
Calories from Fat 35
% Daily Value *
Total Fat 4g
Saturated Fat 2g
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 1g
Cholesterol 8mg
Sodium 21mg
Total Carbohydrates 7g
Dietary Fiber 0g
Sugars 3g
Protein 1g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
  1. 1 cup butter, softened
  2. 1/2 cup confectioner’s sugar
  3. 1/2 tablespoon vanilla extract
  4. 2 cups flour, all purpose
  5. 1/2 teaspoon salt
  6. 1 cup glace cherries, red, roughly chopped
  7. 1 cup glace cherries, green, roughly chopped
  8. 1 cup semi-sweet chocolate chips
  1. Preheat your oven to 325 degrees. Prepare two baking sheets by lining with a silicone baking mat or with parchment paper. Set aside.
  2. In a large mixing bowl, use a hand-held mixer to beat together the butter, vanilla, and confectioner’s sugar until light and fluffy.
  3. Add in the flour and salt. With the mixer on low speed, incorporate until just blended together.
  4. Fold in the chocolate chips and divide the cookie batter in half.
  5. Next, fold the green cherries into one half of the batter and the red cherries into the other half.
  6. Scoop the batter using a 1 tablespoon measure ice-cream scoop. Place them onto the baking sheets with 1-2 inches of space in between.
  7. Lightly press the batter with the bottom of a drinking glass to about ½ inch thick.
  8. Bake for 15 minutes. Allow to cool for 5 minutes on the baking sheet before transferring to a cooling rack to continue the cooling process.
Lord Byron's Kitchen

Like what you see? Share it with your friends!

Leave a Reply

Your email address will not be published. Required fields are marked *