Recipes  
Lemon and Candied Cherry Shortbread Cookies
Lemon and Candied Cherry Shortbread Cookies
Open in full-screen mode

Lemon and Candied Cherry Shortbread Cookies

Preparation
40 MIN
Cooking
12 MIN
Cooling
2 H
Makes
4 dozen
Freezes
Share

Ingredients

Preparation

  1. In the lemon shortbread cookie recipe, add the candied cherries along with the dry ingredients.
  2. Form the dough into two logs each 1 1/2 inches (4 cm) in diameter. Cover in plastic wrap and refrigerate for 1 hour.
  3. Place the sugar in a baking dish. Working one at a time, coat the logs of dough in the sugar. Cut the logs into ½-inch (1 cm) slices. Arrange on the baking sheets.
  4. Bake one sheet at a time for 12 minutes or until the bottoms and edges of the cookies are slightly golden. Let cool completely on the baking sheet, about 1 hour. The cookies will keep for 1 week in an airtight container at room temperature.

Good with...

Rate this recipe

Login to rate this recipe and write a review.

Login

Not a member yet? Sign up today, it's free!

Due to the large number of questions we receive, we are unable to answer each one. Please visit our Frequently Asked Questions section, which contains a great deal of useful information. We appreciate your enthusiasm for RICARDO cuisine!

Fields marked with an asterisk (*) are required.

Your comment must comply with our netiquette.

512 characters maximum

Healthy Pick

Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.