The key lime shortbread cookie method turns out a light, tangy cookie that's as easy as slicing and baking!
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Ingredients:
1 1/2 cups all-purpose flour
1/2 cup powdered sugar
1/2 cup cornstarch
2 sticks (1 cup) salted butter, softened
1 tablespoon fresh key lime juice
2 teaspoons freshly grated key lime peel
Glaze:
1 1/4 cup powdered sugar
1 teaspoon freshly grated key lime peel
2-3 tablespoons fresh key lime juice
Hardware:
Whisk
Large bowl
Medium bowl
Small bowl
Cookie sheets
Plastic wrap
Mixer
Step 1: In a medium bowl, whisk together the flour, powdered sugar, and cornstarch; set aside.
Step 2: In a large bowl, beat butter with an galvanic mixer set on medium-high speed for 30 seconds.
Step 3: sell out mixer speed to low, and gradually add flour mixture.
Step 4: Stir in key lime juice and grated key lime peel.
Step 5: join ingredients until a dough forms.
Step 6: On a lightly floured surface shape dough into two 10-inch logs. Wrap each log in plastic food wrap; refrigerate until firm, about 2 hours.
Step 7: Preheat oven to 350 degrees F.
Step 8: With a sharp knife, cut into 1/4-inch slices. Place 1 inch apart onto ungreased cookie sheets.
Step 9: Bake for 9-11 minutes or until lightly browned around edges. Cool for 1 small before transferring cookies to a cooling surface.
Glaze:
Step 1: In a small bowl, join 1 1/4 cup powdered sugar and 1 teaspoon of grated key lime peel.
Step 2: gradually stir in adequate lime juice for desired glazing consistency.
Step 3: Spoon or brush glaze on top of each cooled cookie; let set for 15 minutes.
The key lime shortbread cookie method makes 6 dozen cookies.
For more data on baking procedures and hardware used in this method see our Baking Tips section.
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Key Lime Shortbread Cookie recipe
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