Lemon and Candied Cherry Shortbread Cookies
Lemon and Candied Cherry Shortbread Cookies
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Lemon and Candied Cherry Shortbread Cookies

40 MIN
12 MIN
2 H
4 dozen



  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.

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Healthy Pick

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