Rosemary and Cherry Shortbread Cookies

Rosemary and Cherry Shortbread Cookies
Adapted from Pecan Shortbread, Barefoot Contessa Cookbook
Makes approximately 4 dozen
Ingredients:
3/4 lb.(1 cup) unsalted butter, at room temperature(make certain the butter is soft)
1 cup granulated sugar + 1/3 cup brown sugar
1/4 teaspoon salt
zest of 1/2 a lemon(optional)
1 Tbsp. fresh rosemary, minced
3-1/2 cups all-purpose flour
1 cup dried cherries
1/4 cup cherry liqueur or hazelnut liqueur ie. Luxardo Maraschino or Frangelico
Method:
Preheat the oven to 350 degrees F.
Place dried cherries in a small microwave-safe bowl. Pour the maraschino/hazelnut liqueur over top and stir to coat them. Microwave on high for 30 seconds, remove and allow to cool. Drain cherries and coarsely chop, then set aside.
Cream butter and sugar in a bowl with an electric mixer fitted with a paddle attachment.
Add lemon zest and rosemary and mix until combined.
Sift together flour and salt in a medium bowl, then slowly add to the butter and sugar mixture while mixing on low speed.
Continue mixing on low until the dough comes together.
Add chopped cherries and gently mix until distributed evenly.
Shape the dough into a disk, place it on a large piece of plastic wrap to wrap completely and chill for 30 minutes.
On a lightly floured surface, roll the dough to 1/4 inch thickness, then cut into 2 inch rounds with a plain or fluted cutter.
Place the cookies on an ungreased baking sheet.
Bake for 12-15 minutes, or until the edges begin to lightly brown.
Allow the cookies to cool to room temperature before serving.