Total Time
Prep 20 mins
Cook 36 mins

These tangy cookies are a favorite of mine. Light and tangy. Great when served with Sherbet as a light, company pleasing dessert. A little green coloring may be added but don't get them too green ! They pack well and look great on a cookie tray. Something different and not heavy or too rich. Pretty to look at too !

Ingredients Nutrition


  1. Beat butter & pwdered sugar thoroughly.
  2. Stir in flour, corn starch,lime peel & vanilla until blended.
  3. Shape into 1" balls.
  4. Place 2" apart on ungreased cookie sheet.
  5. Dip flat bottom of a galss into granulated sugar & then press it onto the dough making the cookies about 1/4" thick.
  6. Bake at 350 in preheated oven for 9 - 11 minutes. Cookie edges should be very light brown.
  7. Cool thoroughly on cookie racks.
  8. Combine glaze ingedients and brush over completely cooled cookies.
Most Helpful

I just made these with First Fruits from my Persian Lime tree. They are nice shortbread cookies. Could make with lemon also. The glaze was WAY too loose for my taste. Drip that juice drop by drop for the thickness you want.

Ambervim July 18, 2011

This is a great takeoff on the standard, powdered sugar coated, cookies. I use Nellie and Joe's key lime juice and they are fantastic.

WhiteSnake December 12, 2010