Cherry Shortbread Cookies

Preheat oven to 300 degrees F (150 degrees C). Line a cookie sheet with parchment paper.

Using a food processor, mix the flour, butter, sugar and salt for 20 seconds.

Add the cherries and pulse until chopped (about 20 seconds).

Turn out the mixture onto a work surface and gather into a smooth, compact ball.

On a lightly floured surface, form the dough into a 7 by 9 inch rectangle, about 1/4 inch thick.

Cut into 12 rectangles. Prick each cookie 3 times with a fork.

Using a metal spatula, place the cookies about 1 inch apart on the prepared cookie sheet and refrigerate for 20 minutes.

Bake until light golden brown (30 minutes).

Let cool for 10 minutes before transferring to a rack to cool completely and sprinkle with sugar.