Prep 2 hrs 15 mins
Cook 11 mins
Tangy, not too sweet shortbread cookies. From Land O'Lakes.
Make and share this Key Lime Shortbread Cookies recipe from Food.com.
- 1 1⁄2 cups all-purpose flour
- 1⁄2 cup powdered sugar
- 1⁄2 cup cornstarch
- 1 cup butter (softened)
- 1 tablespoon key lime juice
- 2 teaspoons key lime zest
- 1 1⁄4 cups powdered sugar
- 1 teaspoon key lime zest
- 3 tablespoons key lime juice
- Combine flour, sugar, and cornstarch. Set aside.
- Beat butter at medium speed until creamy.
- Beat in flour mixture, zest and juice at low speed until dough forms. Dough will be crumbly.
- divide dough in half and roll into 2 10-inch logs. Wrap in plastic food wrap and refrigerate until firm, about 2 hours.
- Preheat oven to 350°F.
- Slice cookies into 1/4" slices and place 1" apart on an ungreased baking sheet.
- Bake for 9-11 minutes or until edges start to brown.
- Remove from pan and let cookies cool completely.
- Meanwhile, make glaze. Put sugar and zest into a medium bowl. Stir in enough lime juice to get glaze to spreading consistancy.
- Spoon or brush glaze onto the tops of cooled cookies.
- Allow glaze to harden, about 15 minutes.
these were pretty nice - it made very small cookies. I probably would roll them out and use cookie cutters next time. They aren't very sweet, and I didn't have crumbling issues like the other reviewer. I did have to omit the key lime zest, as all I had was a bottle of key lime juice. The cookies themselves didn't have a whole lot of lime flavor, even though I added an extra teaspoon of juice to compensate for the zest. But the glaze gave me the key lime flavor I was looking for. But I ran out of the glaze...and had to make more.
These are very good and look pretty when finished. They are VERY tart. The cookie itself isn't very sweet but I expected the glaze to balance that out. However, the glaze isn't as sweet as you'd expect because of the zest and juice. This is my first time ever using key limes, so I didn't know what to expect. I did sprinkle green sugar over the glaze to add some sweetness. Bake time for me was 10 minutes. I only got a little over 40 cookies, but I did slice mine thicker (they were hard to slice thin because the dough does crumble a bit). I think these are better the next day, when the flavors develop and they aren't as tart. Thanks, Karen
I also got only 40 very small cookies. The dough was too dry to cut any thinner. I also had more glaze than I could use. Next time I will double the dough recipe and leave the glaze recipe as is.