Lime Shortbread with Dried Cherries |
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Prep Time: 25 Minutes Cook Time: 10 Minutes |
Ready In: 35 Minutes Servings: 60 |
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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. 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:
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 5 dozen.
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