Recipe by Not-2-Sweet
Tangy, not too sweet shortbread cookies. From Land O'Lakes.
Top Review by Kate DeMello
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.
- 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
Directions See How It's Made
- 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.