Tuesday, 2 December 2014

Day 2, 2014: Lime Shortbread with Dried Cherries

Lime Shortbread with Dried Cherries

This fresh, sweet-tart cookie just melts in your mouth and is so delicious. The dough can be frozen for up to 3 months. Bake up one log and save the other for another day when you need a treat.

Prep: 25 min. plus chilling  
Bake: 10 min./batch
Makes: About 5 dozen

1 cup butter, softened
3/4 cup confectioners' sugar
1 tbsp grated lime peel
2 tsp vanilla extract
1/2 tsp almond extract
2 cups flour
1/4 tsp baking powder
1/8 tsp salt
1/2 cup chopped dried cherries

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.

Freeze option: Place wrapped logs in resealable plastic freezer bag; freeze. To use, unwrap frozen logs and cut into slices. If neccessary, let dough stand a few minutes at room temperature before cutting. Bake as directed.

** Orange Shortbread with Dried Cranberries

Substitute grated orange peel for the lime peel and chopped dried cranberries for the cherries.

This recipe comes from "The Taste of Home Cookbook".

Submitted by Wendy Kearnes
Outreach Services Manager

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