Lemon and Candied Cherry Shortbread Cookies

  • Preparation 40 MIN
    Cooking 12 MIN
    Cooling 2 H
  • Servings 1
  • Makes 4 dozen
  • Freezes
The subtle notes of the candied cherries balance beautifully with the more fragrant notes of the lemon.



  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.