Shortbread Cherry Cookie Bars

Kathie Carr


I first made this recipe back in the 1960's when I was in 4-H. I don't know its origin (maybe Betty Crocker?) but it was always one people loved and was one of those "keepers" I have used for years.


★★★★★ 2 votes

15 Min
35 Min



  • 1 c
    all purpose flour
  • 1/4 c
    powdered sugar
  • 1/2 c
    cold butter (no substitute)

  • 2 large
    eggs, slightly beaten
  • 1 c
  • 1 1/2 tsp
    vanilla extract
  • 1/4 c
    all purpose flour
  • 1/2 tsp
    baking powder
  • 1/4 tsp
  • 3/4 c
    chopped pecans
  • 1/2 c
    flaked coconut
  • 1/2 c
    maraschino cherries, drained and halved

How to Make Shortbread Cherry Cookie Bars


  1. Pre-heat oven to 350 degrees.

    Combine ingredients for shortbread layer in a small bowl and cut together with a fork or pastry blender until mixture resembles coarse crumbs. Press mixture into the bottom of a 9 inch square baking pan. Bake this layer for 15-20 minutes or until lightly browned. Remove from oven and cool.
  2. Meanwhile combine eggs, sugar, and vanilla. Stir together flour, baking powder, and salt and then add this to egg mixture. Stir in nuts, coconut, and cherries.

    Spread this mixture over cooled crust. Bake for 20-25 minutes more or until firm. Cool completely before cutting.

Printable Recipe Card

About Shortbread Cherry Cookie Bars

Course/Dish: Cookies

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