Lime Shortbread Cookies Recipes

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KEY LIME SHORTBREAD COOKIES



Key Lime Shortbread Cookies image

Make and share this Key Lime Shortbread Cookies recipe from Food.com.

Provided by BETHANY T.

Categories     Dessert

Time 2h26m

Yield 80 cookies

Number Of Ingredients 9

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

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.

Nutrition Facts : Calories 42.3, Fat 2.3, SaturatedFat 1.5, Cholesterol 6.1, Sodium 16.5, Carbohydrate 5.2, Fiber 0.1, Sugar 2.6, Protein 0.3

JALAPENO-LIME SHORTBREAD COOKIES



Jalapeno-Lime Shortbread Cookies image

Shortbread jalapeno cookies are sweet and tangy, with just a little burn at the end.

Provided by Diane Stone

Categories     Desserts     Cookies     Butter Cookie Recipes     Shortbread Cookie Recipes

Time 35m

Yield 24

Number Of Ingredients 10

2 cups all-purpose flour
1 cup butter
⅔ cup white sugar
1 tablespoon grated fresh jalapeno
1 lime, zested and juiced
½ teaspoon salt
1 cup confectioners' sugar
¼ cup lime juice
½ tablespoon grated fresh jalapeno, or more to taste
1 lime, zested

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Mix flour, butter, sugar, jalapeno, lime zest and juice, and salt together in a large bowl.
  • Roll dough into 1-inch balls and place on ungreased cookie sheets; flatten slightly with a thumb print to accommodate icing.
  • Bake in the preheated oven until golden and set, 8 to 10 minutes. Remove cookies from the oven and let cool at least 10 minutes.
  • Combine confectioners' sugar, lime juice, jalapeno, and lime zest in a bowl. Drizzle icing onto cooled cookies.

Nutrition Facts : Calories 150 calories, Carbohydrate 19.5 g, Cholesterol 20.3 mg, Fat 7.8 g, Fiber 0.5 g, Protein 1.2 g, SaturatedFat 4.9 g, Sodium 103.4 mg, Sugar 10.8 g

LEMON-LIME BASIL SHORTBREAD COOKIES



Lemon-Lime Basil Shortbread Cookies image

Provided by Bon Appétit Test Kitchen

Categories     Cookies     Food Processor     Dessert     Bake     Easter     Picnic     Quick & Easy     Lemon     Lime     Basil     Spring     Summer     Shower     Engagement Party     Potluck     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes about 16

Number Of Ingredients 10

1 cup all-purpose flour
1/2 cup powdered sugar plus more for pressing cookies
1/2 cup (1 stick) chilled unsalted butter, cut into 1/2" cubes
2 tablespoons sliced fresh basil leaves
1 teaspoon finely grated lemon zest
1 tablespoon fresh lemon juice
1/2 teaspoon finely grated lime zest
1/4 teaspoon kosher salt
Sanding sugar (optional)
Ingredient info: Decorative sanding sugar has large, crunchy crystals; available at specialty foods stores and beryls.com.

Steps:

  • Preheat oven to 375°F. Place flour, 1/2 cup powdered sugar, butter, basil, both zests, lemon juice, and salt in a food processor. Pulse until large, moist clumps form. Measure level tablespoonfuls of dough; roll between your palms to form balls. Place on a large baking sheet, spacing 2" apart. Lightly dust the bottom of a flat measuring cup with powdered sugar and press cookies into 2" rounds, dusting cup bottom with powdered sugar as needed to prevent sticking. Sprinkle tops of cookies with sanding sugar, if using.
  • Bake until edges are brown, about 20 minutes. Transfer to a wire rack; let cool.

LIME MELTAWAYS FROM ''THE MARTHA STEWART SHOW''



Lime Meltaways from ''The Martha Stewart Show'' image

The recipe for these delicious lime meltaways made on "The Martha Stewart Show" is from "Martha Stewart's Cookies."

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes about 3 dozen

Number Of Ingredients 8

3/4 cup (1 1/2 sticks) unsalted butter, room temperature
1 cup confectioners' sugar
Finely grated zest of 2 limes
2 tablespoons fresh lime juice
1 tablespoon pure vanilla extract
1 3/4 cups plus 2 tablespoons all-purpose flour
2 tablespoons cornstarch
1/4 teaspoon coarse salt

Steps:

  • Put butter and 1/3 cup confectioners' sugar in the bowl of an electric mixer fitted with the whisk attachment, and mix on medium speed until pale and fluffy. Add lime zest and juice and vanilla, and mix until fluffy.
  • Whisk together flour, cornstarch, and salt in a bowl. Add to butter mixture, and mix on low speed until just combined.
  • Divide dough in half. Place each half on an 8-by-12-inch sheet of parchment paper. Roll in parchment to form a log 1 1/4 inches in diameter, pressing a ruler along edge of parchment at each turn to narrow log. Refrigerate logs until cold and firm, at least 1 hour.
  • Preheat oven to 350 degrees. Remove parchment from logs; cut into 1/4-inch-thick rounds. Space rounds 1 inch apart on baking sheets lined with parchment paper. Bake cookies until barely golden, about 13 minutes, rotating sheets halfway through. Transfer cookies to wire racks to cool slightly, 8 to 10 minutes. While still warm, toss cookies with remaining 2/3 cup sugar in a resealable plastic bag. Cookies can be stored in airtight containers at room temperature up to 2 weeks.

LIME SHORTBREAD WITH DRIED CHERRIES



Lime Shortbread with Dried Cherries image

This fresh, sweet-tart cookie also works with dried cranberries and orange zest. I freeze the dough for up to a month. -Abigail Bostwick, Tomahawk, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield about 4-1/2 dozen.

Number Of Ingredients 9

1 cup butter, softened
3/4 cup confectioners' sugar
1 tablespoon grated lime zest
2 teaspoons vanilla extract
1/2 teaspoon almond extract
2 cups all-purpose flour
1/4 teaspoon baking powder
1/8 teaspoon salt
1/2 cup chopped dried cherries

Steps:

  • In a large bowl, cream butter and confectioners' sugar until blended. Beat in lime zest and extracts. In another bowl, mix flour, baking powder and salt; gradually beat into creamed mixture. Stir in cherries., Divide dough in half; shape each into a 7-in.-long roll. Wrap in plastic; refrigerate 3-4 hours or until firm. , Preheat oven to 350°. Unwrap and cut dough crosswise into 1/4-in. slices. Place 2 in. apart on ungreased baking sheets. Bake 9-11 minutes or until edges are golden brown. Remove from pans to wire racks to cool. Freeze option: Place wrapped logs in resealable plastic freezer bag; freeze. To use, unwrap frozen logs and cut into slices. If necessary, let dough stand a few minutes at room temperature before cutting. Bake as directed.

Nutrition Facts : Calories 52 calories, Fat 3g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 28mg sodium, Carbohydrate 6g carbohydrate (2g sugars, Fiber 0 fiber), Protein 0 protein.

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