Cherry Cocoa Shortbread Squares

• 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
• 1 ounce unsweetened chocolate
• 1-1/2 teaspoons butter

1. 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 350u0b0 for 15 minutes or until surface is set. Cool on a wire rack for 15 minutes.
2. 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.
3. In a microwave-safe bowl, melt the chocolate and butter; stir until smooth. Drizzle over cherries. Refrigerate until glaze has hardened. Cut into squares.

butter, sugar, flour, baking cocoa, sugar, milk, vanilla, maraschino cherries, chocolate, butter

Taken from www.tasteofhome.com/recipes/cherry-cocoa-shortbread-squares/ (may not work)