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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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(11-12) of 12 reviews

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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

Reviewed on Nov. 30, 2012 by djtomlinson

This cookie dough NEVER gets firm enough to slice. I made it twice thinking I did something wrong the first time. The second time I even kept the dough in the frig overnight, but even then, when I sliced it, it just smashed. I had to hand shape each cookie. Maybe there's something wrong with the recipe/ ingredients but I can't figure it out. I would sure like to hear from someone on this. Maybe even the originator (Abigail) of this recipe. The cookie may taste good but the preparation is a mess.

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