1 recipe lemon shortbread cookies (see recipe)

1/2 cup (115 g) candied red and green cherries, quartered

1/2 cup (105 g) sugar

In the lemon shortbread cookie recipe, add the candied cherries along with the dry ingredients.

Form the dough into two logs each 1 1/2 inches (4 cm) in diameter. Cover in plastic wrap and refrigerate for 1 hour.

Place the sugar in a baking dish. Working one at a time, coat the logs of dough in the sugar. Cut the logs into ½-inch (1 cm) slices. Arrange on the baking sheets.

Bake one sheet at a time for 12 minutes or until the bottoms and edges of the cookies are slightly golden. Let cool completely on the baking sheet, about 1 hour. The cookies will keep for 1 week in an airtight container at room temperature.

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