Best Cherry Limeade Cookies Recipes

CHERRY LIMEADE COOKIES RECIPE - (4.5/5)

Cherry Limeade Cookies Recipe - (4.5/5) image

Provided by kayjayjohnson

Number Of Ingredients 15

Ingredients

LIMEADE FROSTING:
3/4 cup unsalted butter softened
1/2 cup sugar
1/2 cup icing sugar
2 eggs
1 teaspoon vanilla
1 pack cherry Kool-aid (unsweetened)
2 1/2 cups flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup unsalted butter
2 1/2 cups icing sugar
1/2 pack lime Kool-aid
3-4 tablespoon milk
maraschino cherries with stems

Steps:

In stand mixer combine butter and sugars. Beat until light and fluffy. Add kool-aid, vanilla and eggs. Mix well, then add flour, baking powder and salt. Mix until all combined. Divide dough into two 8x2-inch logs. Wrap in plastic and chill for at least one hour. Preheat oven to 350°F. Line cookie sheet with parchment. Remove cookie logs from refrigerator. Cut into 1/2 inch slices. Bake for 10 to 12 minutes. Remove from oven and cool on cookie rack. LIMEADE FROSTING: Beat butter, icing sugar, kool-aid and milk together until frosting is fluffy, adding more milk if needed. Frost cooled cookies using a piping bag or just spread frosting on top of cookies. Complete with cherries on top of each cookie.

LIME SHORTBREAD WITH DRIED CHERRIES

Lime Shortbread with Dried Cherries image

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

Provided by Taste of Home

Categories Desserts

Time 35m

Yield about 4-1/2 dozen.

Number Of Ingredients 9

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

Steps:

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 : Calories 52 calories, Fat 3g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 28mg sodium, Carbohydrate 6g carbohydrate (2g sugars, Fiber 0 fiber), Protein 0 protein.