A tender, tangy shortbread cookie thatwill melt in your mouth.
Recipe: Key Lime Cookies
Cookie:1 1/2 cups all-purpose flour
For Cookies: In a medium bowl, combineflour, powdered sugar and cornstarch; set aside.
In a large mixing bowl, beat butter atmedium speed until creamy. Reduce speed to low and beat in flourmixture, lime juice and zest, beating until well combined.
On a lightly floured surface, form doughinto 2 (10-inch) logs and wrap each log in plastic wrap; refrigerateuntil firm, about 2 hours.
Preheat oven to 350°F (175°C).
Cut into dough into1/4-inch slices. Placeslices 1-inch apart onto ungreased baking sheets.
Bake cookies until edges are lightly browned,about 8 to 10 minutes. Cool completely before glazing.
For Glaze: In a small bowl, combine powderedsugar and lime zest. Gradually stir in enough lime juice fordesired consistency. Spread or brush glaze on top of cookies.Let stand until glaze is hardened.
1/2 cup powdered sugar
1/2 cup cornstarch
1 cup butter, softened
1 tablespoon fresh Key lime juice
2 to 3 teaspoons freshly grated Key lime zestGlaze:1 1/4 cups powdered sugar
1 teaspoon freshly grated Key lime zest
2 to 3 tablespoons fresh Key lime juice
Makes 6 1/2 dozen cookies.
Cook’s Tip: Key limes not available? Noproblem substitute with other limes…or even lemons.
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