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Lime Shortbread with Dried Cherries Recipe
Lime Shortbread with Dried Cherries Recipe photo by Taste of Home

Lime Shortbread with Dried Cherries Recipe

Publisher Photo
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
TOTAL TIME: Prep: 25 min. + chilling Bake: 10 min./batch
MAKES:56 servings
TOTAL TIME: Prep: 25 min. + chilling Bake: 10 min./batch
MAKES: 56 servings

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

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.

Directions

  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 wrap; refrigerate 3-4 hours or until firm.
  3. 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 4-1/2 dozen.
Originally published as Lime Shortbread with Dried Cherries in Taste of Home December/January 2013, p69

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.

Reviews for Lime Shortbread with Dried Cherries

AVERAGE RATING
   (18)
RATING DISTRIBUTION
5 Star
 (12)
4 Star
 (3)
3 Star
 (2)
2 Star
 (0)
1 Star
 (1)
MY REVIEW
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MY REVIEW
Reviewed Dec. 14, 2014

"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."

MY REVIEW
Reviewed Dec. 12, 2014

"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 !"

MY REVIEW
Reviewed Dec. 11, 2014

"Nice cookie, but 4-l/2 dozen doesn't yield 56 servings."

MY REVIEW
Reviewed Dec. 9, 2014

"Suggest using a very sharp knife to cut -- dull knives squish/squash dough."

MY REVIEW
Reviewed Dec. 25, 2013

"Made for Christmas and was enjoyed by all, a good shortbread cookie with a twist. Will add more zest next time though for a little more flavor. Recipe only made about 3 dozen cookies though."

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