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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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Lime Shortbread with Dried Cherries

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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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