Lime shortbread cookies are a delicious twist on the classic shortbread cookie recipe. These cookies are made with butter, sugar, flour, and lime zest, and are often drizzled with a lime glaze for added flavor. They have a delicate, crumbly texture and a bright, zesty flavour that is perfect for spring and summer. Lime shortbread cookies are easy to make and can be enjoyed as a sweet treat with a cup of tea or coffee.
Ingredients
1 cup (2 sticks) unsalted butter, softened
1/2 cup powdered sugar
2 teaspoons lime zest
2 cups all-purpose flour
1/4 teaspoon salt
Instructions
In a mixing bowl, cream the softened butter, powdered sugar, and lime zest until light and fluffy.
In a separate bowl, whisk together the flour and salt.
Gradually add the dry ingredients to the butter mixture, mixing until just combined. Be careful not to overmix.
Divide the dough in half and shape each half into a log about 2 inches in diameter. Wrap the logs in plastic wrap and refrigerate for at least 1 hour, or until firm.
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Remove the dough logs from the refrigerator and slice into 1/4-inch thick rounds. Place the rounds on the prepared baking sheet, spacing them about 1 inch apart.
Bake for 12-15 minutes, or until the edges of the cookies are lightly golden. Remove from the oven and let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Optional: For an extra burst of lime flavour, you can mix 1/4 cup powdered sugar and 1 tablespoon lime juice to create a glaze. Drizzle the glaze over the cooled cookies and let it set before serving.
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- Best Chocolate Chip Skillet Cookie
- Super Easy Gingerbread Cookie Recipe
- Oatmeal Maple Pecan Cookies [No-Bake]
Lime Shortbread Cookies
Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- ½ cup powdered sugar
- 2 tsp lime zest
- 2 cups all-purpose flour
- ¼ cup salt
Instructions
- In a mixing bowl, cream the softened butter, powdered sugar, and lime zest until light and fluffy.
- In a separate bowl, whisk together the flour and salt.
- Gradually add the dry ingredients to the butter mixture, mixing until just combined. Be careful not to overmix.
- Divide the dough in half and shape each half into a log about 2 inches in diameter. Wrap the logs in plastic wrap and refrigerate for at least 1 hour, or until firm.
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Remove the dough logs from the refrigerator and slice into 1/4-inch thick rounds. Place the rounds on the prepared baking sheet, spacing them about 1 inch apart.
- Bake for 12-15 minutes, or until the edges of the cookies are lightly golden. Remove from the oven and let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.