These cookies make a delicious and festive addition to any dessert plate. Made with a very tender lime & vanilla infused shortbread cookie dough and topped with a thumbprint full of cranberry sauce.

  • 1 3/4 cups all-purpose flour
  • 1/2 tsp salt
  • 1/2 cup butter, room temperature
  • 1/2 cup sugar
  • 1/2 cup powdered sugar
  • 1 large egg
  • 1 tsp Rodelle Vanilla Extract
  • 1 tbsp fresh lime zest
  • 1/3 cup cranberry sauce
  1. Preheat oven to 350°F.
  2. In a small bowl, whisk together flour and salt.
  3. In a large bowl, cream together butter and sugar until light and fluffy. Beat in powdered sugar. Beat in the egg, Rodelle Vanilla Extract and lime zest until mixture is smooth.
  4. Working by hand or with a mixer on low speed, stir in the flour mixture.
  5. Roll into balls about 3/4 to 1-inch in diameter (make sure they are all about the same size) and arrange on baking sheet, leaving about 2-inches between balls.
  6. Using your fingertip, make a deep indentation into each ball.
  7. Fill the “thumbprint” with cranberry sauce (approx 1/2 tsp in each). Do not attempt to flatten the cookies; the dough will spread slightly as it bakes.
  8. Bake for 11-13 minutes, until the cookies are set and only have a touch of golden brown at the edges.
  9. Allow to cool for 4-5 minutes on the baking sheet, then transfer to a wire rack to cool completely.


Orange zest is a great substitute for lime zest in this recipe for a more traditional holiday flavor combination.