Every once in a while, Ryan and I discover something about each other that we didn’t already know and we call them little known facts. Well here is a little known fact about me, I love cherry pie filling. Homemade, from a can, I don’t discriminate, I could seriously eat it plain on a spoon. My mom used to make this dessert when I was little called cherry delight, and I have no recollection of what was in it, but I know it involves cherry pie filling and it was the best. (Mom, I need some cherry delight, ASAP)
Remove your cookies from the fridge (the dough will be very hard) and preheat your oven to 300 degrees. Split your dough ball into small tablespoon size pieces. Roll each piece into a ball and then use your thumb to make an indentation in the ball. Work quickly because you don’t want your dough to get warm. Fill each indentation with a teaspoon of cherry pie filling. Bake cookies 18-20 minutes or until set, but not brown. Shortbread tastes best when still a little soft.
Remove cookies from the oven and let them cool completely. Wait at least half an hour to glaze.
To prepare the glaze, whisk together the sugar, milk, and vanilla until smooth. Use a spoon to drizzle glaze onto the cookies.
Cookies can be stored at room temperature or you can freeze them for later! Enjoy!