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Lime Shortbread with Dried Cherries Recipe

Lime Shortbread with Dried Cherries Recipe photo by Taste of Home

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This fresh, sweet-tart cookie also works with dried cranberries and orange zest. I freeze the dough for up to a month. —Abigail Bostwick, Tomahawk, Wisconsin

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Lime Shortbread with Dried Cherries Recipe

Prep: 25 min. + chilling Bake: 10 min./batch

Yield: 60 Servings

25 10 35

Ingredients

1 cup butter, softened
3/4 cup confectioners' sugar
1 tablespoon grated lime peel
2 teaspoons vanilla extract
1/2 teaspoon almond extract
2 cups all-purpose flour
1/4 teaspoon baking powder
1/8 teaspoon salt
1/2 cup chopped dried cherries

Directions

In a large bowl, cream butter and confectioners' sugar until blended. Beat in lime peel and extracts. In another bowl, mix flour, baking powder and salt; gradually beat into creamed mixture. Stir in cherries.
Divide dough in half; shape each into a 7-in. long roll. Wrap in plastic wrap; refrigerate 3-4 hours or until firm.
Preheat oven to 350°. Unwrap and cut dough crosswise into 1/4-in. slices. Place 2 in. apart on ungreased baking sheets. Bake 9-11 minutes or until edges are golden brown. Remove from pans to wire racks to cool. Yield: about 5 dozen.

Originally published as Lime Shortbread with Dried Cherries in Taste of Home December/January 2013, p69

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Reviews for Lime Shortbread with Dried Cherries

Lime Shortbread with Dried Cherries

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Reviewed on Jan. 15, 2013 by jsutherly

I had a similar problem to other reviewers who found the cookies hard to slice. My first attempt left me with nothing but crumbled logs of dough. Sprinkled crumbled dough with a tablespoon of water, reshaped the dough into one single 12" log, refrigerated it for several hours, and . . . voila! Excellent shortbread cookies. Will try making it again with nuts someday, and the sugar coating to outside. Great ideas, everyone!

Reviewed on Dec. 29, 2012 by dalehein

These cookies are delicious!!! And I loved that I could make the dough ahead and just slice and bake on Christmas Eve. The only thing I am going to try different next time is instead of dried cherries I'm going to try nuts -- either almonds or pistachios.

Reviewed on Dec. 25, 2012 by enassar

I made these for Christmas using the orange zest and dried cranberries. They turned out delicious, probably one of the best cookie recipes I've used. This one will definitely be in my holiday recipe file!

Reviewed on Dec. 20, 2012 by taviab

I modified this recipe with grapefruit (for lime) zest and craisins (for cherries). This is now my new favorite cookie. I mixed the ingredients on one day and left in the refrigerator for about 3 days prior to baking. WOW!!! The flavor seemed to develop nicely while resting prior to baking. These are light, crisp, full flavored delightful cookies!!

Reviewed on Dec. 19, 2012 by GailMc

Great taste, but like other reader, I had hard time slicing. And no way does that batch make 5 dozen cookies; I barely eeked out two and I followed the measurments (2 7" logs). Anyway, great tasting.

Reviewed on Dec. 18, 2012 by SmilingRain

Not sure why, but the stars didn't come up the first time I submitted - 5 stars all out!!

Reviewed on Dec. 18, 2012 by SmilingRain

This was a great recipe! My daughter and I made these together for her teachers. We're having a problem not eating them all ourselves, so another batch is being made this weekend just for us!

Reviewed on Dec. 14, 2012 by mschmidt0442

A great alternative to the avalanche of chocolate and coconut cookies. a great Citris taste to the shortbread along with the tartness of the cherries. I coated with green sugar before baking.

Reviewed on Dec. 11, 2012 by schulzhorse

dough was hard in a hour, sliced great ,I did use white whole wheat flour and used cranberries

Reviewed on Nov. 30, 2012 by AbigailMarie

Try freezing the dough before slicing. Depending on where you live, humidity, heat in your kitchen, etc...it may not have been cold enough in the fridge to get them to slice properly. Sorry! -Abigail

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