Best Lime Shortbread With Dried Cherries Recipes

SHORTBREAD LIME AND CHERRY COOKIES

Shortbread Lime and Cherry Cookies image

Easy and if you like shortbread cookies, you'll love these. Enjoy

Provided by Rose Rauhauser

Categories Cookies

Time 30m

Number Of Ingredients 9

Ingredients

1 c butter, softened
3/4 c confectioners' sugar
1 Tbsp grated lime peel
2 tsp vanilla
1/2 tsp almond extract
2 c flour
1/4 tsp baking powder
1/4 tsp salt
1 bag dried cherries chopped

Steps:

1. In a large bowl, cream butter and confectioners' sugar until blended. Beat in lime peel and extracts. In another bowl, mix flour and baking powder and salt; gradually beat into creamed mixture.
2. Stir in Cherries. Divide dough in half and shape each into long roll logs. Wrap in plastic wrap and refrigerate for a few hours or until firm.
3. Unwrap and cut dough into 1/4 inch slices. Place 2 inches apart on ungreased cookie sheet. Bake at 350 for 9 minutes or until edges are slightly golden. Remove pans and let cool slightly before removing.

CITRUS SHORTBREAD COOKIES

Citrus Shortbread Cookies image

This recipe was given to me by my mother-in-law, one of the best cooks I know...and given that we're from south Louisiana, that's saying something. With the chopped up dried cranberries, these are as pretty as they are tasty.

Provided by Donna

Categories Desserts Cookies Fruit Cookie Recipes Cranberry

Time 4h35m

Yield 24

Number Of Ingredients 9

Ingredients

2 cups all-purpose flour
¼ teaspoon baking powder
⅛ teaspoon salt
1 cup butter, softened
¾ cup confectioners' sugar
2 teaspoons vanilla extract
½ teaspoon almond extract
1 tablespoon grated orange zest, or more to taste
2 cups sweetened dried cranberries, chopped

Steps:

Combine flour, baking powder, and salt in a bowl; set aside. Beat the butter and confectioners' sugar with an electric mixer in a large bowl until smooth. Stir in the vanilla and almond extracts and orange zest. Mix in the flour mixture until just incorporated. Fold in the cranberries; mixing just enough to evenly combine.
Divide the dough into 2 equal portions, then roll into logs about 7 inches long. Wrap each log in wax paper or plastic wrap, and chill in the refrigerator for at least 4 hours.
Preheat an oven to 350 degrees F (175 degrees C).
Remove wax paper, and cut the cookie dough into 1/2-inch slices. Arrange the slices on a baking sheet about 1 inch apart.
Bake in the preheated oven until firm but not browned, about 10 minutes.

Nutrition Facts : Calories 152.5 calories, Carbohydrate 20.2 g, Cholesterol 20.3 mg, Fat 7.8 g, Fiber 0.8 g, Protein 1.2 g, SaturatedFat 4.9 g, Sodium 72 mg, Sugar 10.4 g