Lime Shortbread with Dried Cherries Recipe
- 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
- 1. 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.
- 2. Divide dough in half; shape each into a 7-in.-long roll. Wrap in plastic; 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.
Freeze option: Place wrapped logs in resealable plastic freezer bag; freeze. To use, unwrap frozen logs and cut into slices. If necessary, let dough stand a few minutes at room temperature before cutting. Bake as directed. Yield: about 4-1/2 dozen.
1 cookie: 52 calories, 3g fat (2g saturated fat), 8mg cholesterol, 28mg sodium, 6g carbohydrate (2g sugars, 0 fiber), 0 protein.
Reviews for Lime Shortbread with Dried Cherries
"Had no trouble with slicing so I thought I was home free. Nope. Nearly every cookie broke or partially crumbled. Not a pretty sight. They were quite dry. Was planning to serve the cookies as dessert to friends who had brought us dried Michigan cherries. Reread ingredients to see if I missed anything, but hadn't. Unlikely to try again."
"Not my families favorite. Crossed it off my cookie list."
"I printed this recipe off several months ago, but just got around to trying it yesterday. They are delicious! I followed the recipe exactly and they are perfect. The only thing I did differently as I got about 32 cookies from each log. I must have sliced them a bit thinner than directed.My suggestions for those other reviewers having problems would be:Use real butter as it firms up harder than margarine (not to mention it tastes better). Use a very sharp, thin knife for slicing. For GailMc, who said she only got two dozen cookies from her batch, you cut them too thick. The recipe states to shape them into 7" logs and cut them into 1/4" slices. You get 28 slices from 7". 28 x 2 = 56"
"Great cookies! I increased the lime zest a bit for more flavor, but over all these were wonderful. I will definitely be trying some of the variations."
"easy to make, nice to have on hand in refrigerator/freezer. watch carefully, cherries burn easily. lime goes well with cherries. short."
"These were unbelievably delicious. Kept them refrigerated for 2 days and had no problem slicing. I made the orange /cranberry version and is a huge hit with the family. Doubled the recipe and it made 6.25 dozen."
"In response to the review posted by mazoboy , while there would only be 54 servings & the yield stated does read ABOUT 4 1/2 dozen, the review is not about someone's math skills. Please try to confine yourself to reviewing the recipe only. Great shortbread Abigail !"
"Nice cookie, but 4-l/2 dozen doesn't yield 56 servings."
"Suggest using a very sharp knife to cut -- dull knives squish/squash dough."
"they are awesome!"
"I've made this recipe several times now, and every single time they come out wonderful. I don't know why everyone else is having issues cutting them, but maybe I haven't had any problems because I always freeze my cookie dough then slice and bake? I've made the Cherry Lime as well as Cranberry Orange and Blueberry Lemon. The only thing I change is to triple the amount of zest and dried berries. There just simply isn't enough in the original recipe. Other than that, FABULOUS!"
"This was so easy and so delicious. I've actually made these quite a few times now. Added cranberrys and coconut and were very good too. A keeper!"
"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!"
"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!!"
"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."
"Not sure why, but the stars didn't come up the first time I submitted - 5 stars all out!!"
"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!"
"dough was hard in a hour, sliced great ,I did use white whole wheat flour and used cranberries"
"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"
"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."