Thursday, December 13, 2012

cookie calendar - day 13: cranberry lime shortbread cookies

peanut-butter stuffed chocolate cookies mrs. chan’s pecan ball cookies gingerbread bois lemon meringue pie cookies tuiles d'amandes eggnog shortbread cookies shortbread cookies lime meltaway cookies spiced butter shortbread bites gluten-free gingerbread cookies white chocolate and macadamia cookies bacon vanilla wafer cookies cranberry lime shortbread cookies

Besides being one of the sweetest people I have had the pleasure to meet on Twitter, Linda has a beautiful blog that just inspires me to become a better cook and to enjoy life more!

Her recipe combines some of the freshest flavours into one yummy cookie - I can't wait to make these and share them over the holidays!

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Hi everyone! My name is Linda and I am always hooked when visiting a foodie site. Being a foodie myself, I always drool each time I read other foodie stories from food bloggers, and those stories have motivated me to share my own. To that end, The urban Mrs was created.

The Urban Mrs is about cooking simple, healthy, and daringly delicious dishes. A fusion of different cuisines, dishes inspired by my favorite restaurants, or just whatever is in the fridge. So, please do stop by and feel free to comment.

cranberry lime shortbread cookies
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1 cup plus 2 tbs flour
1 stick (4 oz) unsalted butter, sliced and chilled
1/4 cup sugar, plus more for sprinkling
1/4 tsp salt
1/4 cup dried cranberries
1 tbs grated lime zest
1/4 tsp baking powder
2 tsp vanilla extract


Preheat to 300F and line a cookie sheet with parchment paper. In a food processor, mix the flour, baking powder, butter, vanilla, sugar and salt for 20 seconds. Add the grated lime zest, cranberries and pulse for about 20 seconds more.

Turn out the dough onto a work surface and make it into a smooth, compact ball. On a lightly floured surface, roll the dough into a 7-by-8-inch rectangle, about 1/4 inch thick and make round shape using round cookie cutter. Prick each cookie 3 times with a fork.

Using a metal spatula, place the cookies about 1 inch apart on the prepared cookie sheet and refrigerate for 20 minutes. Bake until light golden-brown, 20 to 25 minutes.

Let cool for 5 minutes before transferring to a rack to cool completely; sprinkle with sugar.

The recipe and all photos used in this blog post belong to Linda of the Urban Mrs and should not be reprinted without her express permission.


  1. No, thank YOU, Linda! These cookies look amazing - I can't wait to whip up a batch myself!


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