Cherry Shortbread

½ cup maraschino cherries1frac14; cups plus (7frac34; ounces) all-purpose flour3 tablespoons sugarfrac14; teaspoon ground nutmegfrac12; cup butterCherry juice, enough to color dough pinkIcing1 cup (4 ounces) powdered sugarfrac14; teaspoon vanillaCherry juice or food coloring1-2 tablespoons milk

Heat oven to 325 degrees. Drain cherries on paper towels.In a bowl whisk together flour, sugar and nutmeg. Cut in butter with two knives or a pastry blender until it resembles fine crumbs. Stir in cherries and coloring. Form dough into a ball; knead until smooth.On an ungreased cookie sheet pat dough into 6-by-10-inch rectangle. Bake about 15 minutes or until edges are firm and bottom is lightly browned. While warm, cut into 3-by-1-inch bars. Transfer to rack and cool.For the icing: While cookies cool, in a medium bowl combine powdered sugar, vanilla and cherry juice; add milk a little at a time until icing can be drizzled over cookies.Makes 20.