Lunch: Cherry Cocoa Shortbread Squares Recipe

Ingredients

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

Instructions

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.
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.
In a microwave-safe bowl, melt the chocolate and butter; stir until smooth. Drizzle over cherries. Refrigerate until glaze has hardened. Cut into squares.

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