Light, buttery shortbread cookies dunked in a lime glaze that’s impossible to resist. A homemade recipe that’s the perfect balance… a cookie that’s not overly sweet, coated in tart lime goodness.
Some consider lime a summer only thing, but I find lime flavored anything hard to resist year round. I get this from my Dad, who has always been obsessed with anything involving lime.
Shortbread cookies have far less sugar, and my family seems to enjoy them just as much. Great thing about shortbread is you can turn them savory or sweet. So versatile depending on your needs. You could use rosemary, thyme, or even chocolate.
Cream together the butter and sugar, then add some zest. Add the flour and salt and mix until it just starts to come together.
Dump it on the counter and work into a cohesive dough. Then roll it out 1/4″ thick. Make sure to flour the surface and on top of the dough.
Cut into some shapes. I chose triangles this time.
CHILL THE COOKIES. For at least a half an hour.
Then bake at 340 degrees for 10-12 minutes. Or when they’re just starting to brown.
Meanwhile make some glaze. Add some lime juice to the powdered sugar and throw in some zest (I just like the look of green little specks on the finished product!).
Cool the cookies. Then DUNK. Let the excess drip off a bit. I also scrape the bottom of the cookie so it’s free of glaze.
Set on a rack above a cookie sheet to catch the drips. Dry for an hour or two.
Lime Shortbread Cookies
Ingredients
- 2 sticks butter softened
- 1/2 cup sugar 110 grams
- 2 3/4 cupflour 335 grams
- pinch of salt
- Zest of a lime
- 2 cups powdered sugar
- 3 tablespoons lime juice
- zest of half a lime
Instructions
- Cream butter and sugar for 3-5 minutes. Throw in the lime zest and and beat another minute.
- Whisk together the flour and salt, and then add to the sugar. Scrape down the sides of the bowl and stir until starting to come together. Only takes a minute or two.
- Dump the mixture out on to the counter and work into a dough. Create a small disk then flour the top and bottom of the dough.
- Use a rolling pin, roll the dough to 1/4” thick
- Cut into desired shapes or sizes
- Place on a parchment lined cookie sheet and chill for at least 30 minutes.
- Preheat oven to 340 degrees.
- Bake for 10-12 minutes until just starting to turn brown.
- Completely chill before dunking in the glaze
- For glaze, whisk together the powdered sugar, lime juice and zest.
- Dunk the cookies and let the excess drip off before placing on a cooling rack to dry.
Product Links:
USA Pan Cookie Sheet
Small pizza cutter
Mixer
Small whisk
Rolling Pin
Parchment Paper
Flour Shaker
