Prep : 25 minutes+ chilling Bake: 10 minutes Makes about 5 dozen
1 cup butter , softened
1/4 cup confectioners' sugar
1 tablespoon grated lime peel
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
1 . In a large bowl , cream butter and confectioners' sugar until blended . Beat in lime peel and extracts . In another bowl, mix the flour , baking powder and salt ; gradually beat into creamed mixture . Stir in cherries .
2 . Divide dough in half ; shape each into a 7-inch long roll . Wrap in plastic wrap ; refrigerate for 3-4 hours or until firm .
3. Unwrap and cut dough crosswise into 1/4-inch slices . Place 2-inches apart on ungreased baking sheets . Bake at 350* for 9 to 11 minutes or until edges are golden brown . Remove from pans to wire rack to cool .
This fresh sweet-tart cookie also works with dried cranberries and orange zest .
You can freeze the dough for up to a month .