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Lime Shortbread with Dried Cherries

 Lime Shortbread with Dried Cherries
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
60 ServingsPrep: 25 min. + chilling Bake: 10 min./batch

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 King Arthur Unbleached 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.

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Lime Shortbread with Dried Cherries (continued)

Nutritional Facts: 1 cookie equals 52 calories, 3 g fat (2 g saturated fat), 8 mg cholesterol, 28 mg sodium, 6 g carbohydrate, trace fiber, trace protein.