Best 3 Key Lime Shortbread Cookies Recipes

KEY LIME SHORTBREAD COOKIES

Steps:

• 1. Combine flour, powdered sugar and cornstarch in medium bowl. Set aside.
• 2. Beat butter in large bowl, increasing speed gradually, until creamy. Reduce speed to low and slowly add flour mixture and remaining cookie ingredients. Beat until dough forms (may need to be finished by hand).
• 3. Hand roll dough into two 10-inch logs on lightly floured surface. Wrap each log in wax paper and refrigerate for two hours.
• 4. Heat oven to 350. Reshape logs if necessary. Cut into ¼ inch slices with sharp knife. Place about 1 inch apart on ungreased cookie sheet. Bake for 9 to 13 minutes or until edges are slightly browned. Cool on cookie sheet 1 minute. Remove from sheet and cool completely.
• 5. Meanwhile, prepare glaze. Place powdered sugar in small bowl and slowly add key lime juice for desired glaze consistency. Add key lime peel and stir until mixed. Spoon or brush glaze on cookies. Let stand until glaze in hardened (about 15 minutes).
• 6. Store room temperature in sealed container or freeze.

KEY LIME COOKIES I

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
• In a large bowl, cream butter, sugar, egg, and egg yolk until smooth. Stir in lime juice and lime zest. Combine the flour, baking powder, and salt; blend into the creamed mixture. Form dough into 1/2 inch balls, and arrange on the prepared cookie sheet.
• Bake 8 to 10 minutes in the preheated oven, or until lightly browned. Cool on wire racks. Sift confectioners' sugar over cookies while still warm.

KEY LIME SHORTBREAD COOKIES

Steps:

• 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.