Cherry Almond Shortbread. Cut into rounds fingers or shapes. Add in the chopped cherries and almond essence and mix until it goes into a ball.
Cut into 14 inch slices and bake on an ungreased baking sheet at 200C degrees for 6-7 minutes until edges show some browning. If you have time let it rest for about 20 mins in the fridge. Let cool about 30 minutes then coarsely chop.
Using a pastry blender cut in the butter until mixture resembles fine crumbs.
Put each roll into waxed paper and chill. The night before you make the cookies place the. Add brown sugar and beat well. Cut into 14 inch slices and bake on an ungreased baking sheet at 200C degrees for 6-7 minutes until edges show some browning.