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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
  • Total Time
    Prep: 25 min. + chilling Bake: 10 min./batch
  • Makes
    about 4-1/2 dozen

Ingredients

  • 1 cup butter, softened
  • 3/4 cup confectioners' sugar
  • 1 tablespoon grated lime zest
  • 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 zest 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; 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.
Nutrition Facts
1 cookie: 52 calories, 3g fat (2g saturated fat), 8mg cholesterol, 28mg sodium, 6g carbohydrate (2g sugars, 0 fiber), 0 protein.
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