Cherry Crumble Shortcake

• 10 tbsp (1 1/4 sticks) butter, at room temperature
• 2/3 cup powdered sugar, plus additional, to dust
• 2 cups flour
• 1/2 tsp ground cinnamon
• 1/2 cup ground walnuts
• 11 oz frozen cherries

1. Preheat the oven to 350u0b0F. Line the bottom and sides of an 8-inch square baking pan with parchment paper, extending the paper over 2 opposite sides for handles.
2. Beat the butter and powdered sugar in a large bowl with an electric mixer until pale and creamy. Sift the flour, cinnamon and a pinch of salt into a medium bowl. Add to the butter mixture with the ground walnuts. Stir gently until a crumble mixture forms.
3. Reserve 1 cup of the crumble mixture. Press the remaining crumble mixture into the bottom of the prepared pan. Top with cherries then sprinkle with the reserved crumble mixture
4. Bake for 35 mins, until golden. Cool completely in the pan on a wire rack. Dust with additional powdered sugar and cut into squares to serve.

butter, powdered sugar, flour, ground cinnamon, ground walnuts, frozen cherries

Taken from recipes-plus.com/api/v2.0/recipes/26839 (may not work)