Key Lime Shortbread Cookie Recipe

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Key Lime Shortbread Cookie Recipe

The key lime shortbread cookie recipe turns out a light, tangy cookie that's as easy as slicing and baking!

Ingredients:

1 1/2 cups all-purpose flour

1/2 cup powdered sugar

1/2 cup cornstarch

2 sticks (1 cup) salted butter, softened

1 tablespoon fresh key lime juice

2 teaspoons freshly grated key lime peel

Glaze:

1 1/4 cup powdered sugar

1 teaspoon freshly grated key lime peel

2-3 tablespoons fresh key lime juice

Hardware:

Whisk

Large bowl

Medium bowl

Small bowl

Cookie sheets

Plastic wrap

Mixer

Step 1: In a medium bowl, whisk together the flour, powdered sugar, and cornstarch; set.

Step 2: In a large bowl, beat butter with an electric mixer set on medium-high speed for 30 seconds.

Step 3: Reduce mixer speed to low, and gradually add flour mixture.

Step 4: Stir in key lime juice and grated key lime peel.

Step 5: Combine ingredients until a dough forms.

Step 6: On a lightly floured surface shape dough into two 10-inch logs. Wrap each log in plastic food wrap; refrigerate until firm, about 2 hours.

Step 7: Preheat oven to 350 degrees F.

Step 8: With a sharp knife, cut into 1/4-inch slices. Place 1 inch apart onto ungreased cookie sheets.

Step 9: Bake for 9-11 minutes or until lightly browned around edges. Cool for 1 minute before transfering cookies to a cooling surface.

Glaze:

Step 1: In a small bowl, combine 1 1/4 cup powdered sugar and 1 teaspoon of chopped key lime peel.

Step 2: Gradually stir in enough lime juice for desired glazing consistency.

Step 3: Spoon or brush glaze on top of each cooled cookie; let set for 15 minutes.

The key lime shortbread cookie recipe makes 6 dozen cookies.

For more information on baking procedures and hardware used in this recipe see our Baking Tips section.

Important: Feel free to republish this article on your website. However, you are not allowed to modify any part of its content and all links should be kept active.

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Source by Griffin Wetzstein

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